Crawfish pie is a beloved dish in Cajun cuisine, bursting with the rich, savoury flavours of the Louisiana Bayou. This dish combines tender crawfish tails with a medley of vegetables, spices, and a creamy sauce, all encased in a flaky, buttery crust. Whether you’re a fan of traditional Southern cooking or just looking to try something new, crawfish pie offers a delicious and comforting meal perfect for family dinners or special gatherings.

About Crawfish Pie Recipe:

The beauty of crawfishes pie lies in its simplicity and versatility. The filling is made from a blend of crawfish tails, onions, bell peppers, celery, garlic, and Cajun spices, all cooked together in a creamy roux. The mixture is then poured into a pie crust and baked until golden and bubbling. This dish is not only flavorful but also a great way to showcase the unique taste of crawfish, making it a must-try for seafood lovers.

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Recipe by Eric

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Ingredients:

• For the Filling:

• 1 pound crawfish tails, peeled and cleaned

• 1/4 cup butter

• 1 medium onion, finely chopped

• 1 bell pepper, finely chopped

• 2 celery stalks, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1 teaspoon Cajun seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 2 green onions, chopped

• 1 tablespoon fresh parsley, chopped

• For the Crust:

• 2 pre-made pie crusts (or homemade if preferred)

Instructions

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Prepare the Filling:
• Melt the butter in a large skillet over medium heat. Add the chopped onions, bell peppers, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
• Stir in the garlic and cook for another minute.
• Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes, allowing the flour to cook out slightly.
• Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it begins to thicken.
• Add the heavy cream, Cajun seasoning, paprika, salt, black pepper, and cayenne pepper if using. Stir well to combine.
• Add the crawfish tails to the skillet and cook for 5 minutes, until the crawfish are heated and the sauce is thick and creamy.
• Stir in the green onions and parsley. Remove from heat and set aside.
• Assemble the Pie:
• Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
• Pour the crawfish filling into the pie crust, spreading it out evenly.
• Roll out the second pie crust and place it over the filling. Trim the edges and crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.
• Bake the Pie:
• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-45 minutes, until the crust is golden brown and the filling is bubbly.
• Let the pie cool for 10-15 minutes before serving to allow the filling to set.
• Serve and Enjoy:
• Slice the pie and serve warm, enjoying this classic Cajun dish’s rich and savoury flavours.

Notes

• Crawfish pie is best served with a simple green salad or steamed vegetables, making for a balanced and satisfying meal. Enjoy the authentic taste of Louisiana right in your kitchen!

Ideas for Serving

Crawfish pie is best served warm, straight from the oven. Pair it with a simple green salad or coleslaw for a balanced meal. For a true Southern feast, serve it alongside cornbread and a cold glass of sweet tea.

Nutritional Information

• Calories: 450 per serving
• Protein: 15g
• Carbohydrates: 35g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 150mg
• Sodium: 750mg
• Fiber: 2g
• Sugar: 3g

History of Crawfish Pie

Crawfish pie is a staple of Cajun and Creole cuisine, originating from the bayous and swamps of Louisiana. Crawfish, or crayfish or mudbugs, has long been a regional dietary staple. This dish showcases the resourcefulness of the Cajun and Creole people, who have historically made the most of the local seafood bounty. Crawfish pie and dishes like gumbo and jambalaya have become synonymous with Louisiana’s vibrant food culture.

FAQs

Can I use frozen crawfish tails?

Yes, frozen crawfish tails work well for this recipe. Just be sure to thaw them completely and drain any excess moisture before using.

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust adds a wonderful flavour and texture. If you’re short on time, store-bought crusts are a convenient alternative.

How can I store leftovers?

Store leftover crawfish pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze crawfish pie?

Yes, you can freeze the pie before baking or after it has been cooked. If freezing before baking, assemble the pie and wrap it tightly in plastic and aluminium foil. If freezing after baking, let the pie cool completely before wrapping. Frozen crawfish pie can be stored for up to 2 months.

What other vegetables can I add?

You can customize the filling by adding vegetables like diced tomatoes, okra, or corn. Just make sure to adjust the seasoning to taste.

What can I use if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper to taste.

Is crawfish pie spicy?

The level of spiciness can be adjusted based on your preference. The Cajun seasoning and smoked paprika add a mild heat, but you can increase or decrease the cayenne pepper to suit your taste.

Can I use a different type of seafood?

While crawfish is traditional, you can substitute shrimp, crab, or a combination of seafood for a different twist on the classic recipe.

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