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Crawfish Pie

Crawfish pie is an all time favorite Cajun dish. Made from crawfish, cream, and the “holy trinity” (onions, peppers, and celery) it is inexpensive, yet decadent. Here is the basic recipe.




Crawfish Pie

Prep Time: 20 Min
Cook Time: 45 Min
Ready In: 1 Hr 25 Min
Serves: 8


1 (9 inch) prepared deep-dish double pie crust
1/4 cup (1/2 stick) butter
1 cup onion, finely chopped
1/2 cup diced green bell pepper
1/2 cup celery, finely chopped
1 1/2 teaspoons kosher or sea salt
1 teaspoon ground cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
1 cup diced tomatoes
1 pound peeled crawfish tails
¼ cup heavy cream (optional)
2 tablespoons all-purpose flour
1 cup water, seafood or vegetable broth

1. Place the bottom pie crust into a deep-dish pie plate, set aside
2. Melt butter in a large heavy bottomed skillet over medium heat.
3. Add the onion, green pepper and celery.
4. Cook until onions turn translucent, and vegetables are tender – about 6-7 minutes.
5. Add salt, cayenne pepper, garlic powder, and white pepper, cook for 1 minute.
6. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
7. In a separate bowl, whisk together flour and water (or broth) until mixture is smooth. Pour the flour mixture into the skillet, stirring gently, but constantly.
8. Slowly stir in cream and bring the filling to a simmer. Cook, stirring constantly, until the mixture thickens – about 5 minutes more.
9. Remove mixture from heat and allow to stand for 20 to 30 minutes. Crawfish mixture will continue to thicken.
10. While filling is cooling, preheat oven to 400 degrees F (200 degrees C).
11. Pour the filling into the prepared pie crust, and top with the second crust. Use a touch of water to flute together edges of pie, and cut 3-4 slits in the top to vent.
12. Bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 35-45 minutes. Let pie rest for 10 minutes before serving.

Crawfish Grits with Cheese Recipe

This Crawfish Grits with Cheese recipe is a perfect use for leftover crawfish from a crawfish boil, and served for brunch. If you aren’t lucky enough to have fresh leftovers, you can buy peeled crawfish in one pound bags at most grocery stores. This recipe also works great with boiled shrimp. Here is the Crawfish and Grits with Cheese recipe.





Crawfish Smothered Grits with Cheese Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40-45 minutes

Servings: 8-10


1 pound crawfish tails, peeled (or shrimp)

1 ½ teaspoon kosher salt – divided

1 ½ teaspoon Cayenne pepper – divided

2 tablespoons butter or olive oil

1 cup onions, chopped

1 tablespoon garlic, minced

2 cups chicken or beef stock

3 cups heavy cream (can substitute half and half)

1 1/2 cups quick-cooking white grits

1/2 cup freshly grated Parmigiano-Reggiano cheese (or 2 slices real cheddar cheese)

Sliced green onions for garnish


In a large bowl, toss together crawfish tails with 1 teaspoon salt and 1 teaspoon cayenne pepper.

Melt butter (or olive oil) in a 3 quart heavy bottomed saucepan over medium heat.

When the butter is melted, add the onions, rest of salt and cayenne.

Sauté for 2-3 minutes or until the onions are soft.

Add crawfish and garlic. Continue to cook for 2 minutes.

Slowly stir in stock and cream to the pan. Taste mixture and re-season if necessary.

Bring the liquid to a boil, reduce heat to medium-low and simmer an additional 2 minutes.

Add the grits and stir continuously until they are very tender, about 10 minutes.

Stir in cheese until just melted and mixed through.

Serve piping hot and garnished with green onion.


How to Throw a Crawfish Boil

As most of you probably know, here in the Deep South we like to throw these little get togethers called the Crawfish Boil. With free flowing beer, zesty drinks and a feast fit for the king of Mardi Gras, this outdoor party is always a blast.


Louisiana is world renowned for its famous festivals, including Jazz Fest and Mardi Gras, but it’s crawfish season that really gets our good times rolling. Festivals like the Breaux Bridge Crawfish Festival and Tulane University’s “Crawfest” are famous in their own right, especially among those that live in or around the Gulf Coast.


While those festivals require half a dozen jazz and brass bands and 18,000 pounds of crawfish, you can still throw an amazing crawfish boil of your own at home with just a little preplanning and a whole lot of commitment to fun! If you’ve never thrown a Louisiana Crawfish Boil or just want a refresher on the preparations, here are some quick tips to help you get started during this crawfish season.

How to Throw a Louisiana Crawfish Boil



In addition to the standard outdoor party staples (plates, tables, napkins, and more napkins) these few things are essential for a successful Louisiana Crawfish Boil:


A Large 30-60 quart pot with lid and basket insert


Heavy-duty rubber kitchen style gloves to protect against burns and spices


Outdoor high-pressure propane cooker


Crawfish Boil Ingredients:


Crawfish doesn’t have to be the only thing you serve, but since the name of the party is “crawfish boil” it should be the star ingredient. If you throw a potluck style boil, your guests can bring sides like salad, while you focus on these essential ingredients for the pot:


Cajun Seafood Boil spice – some good brands include “Louisiana Brand” “Zattarains”, and “Tony Cacheres” and will say “Seafood Boil” on the package.


Corn on the cob, cut in fourths


Small red, yellow or purple new potatoes


Lots of heads of garlic




Andouille or Smoked sausage


Live crawfish


Head on Shrimp (optional)


Asparagus (optional)




Keep these last few things in mind as you are about to throw your crawfish boil:


Order at least two to three pounds of live crawfish per guest.


Store the crawfish in a cool place like the garage until you are ready to start cooking.


Store live crawfish on ice, but make sure the temperature stays between 36–46°F and frequently drain water as the ice melts.


Allow the crawfish to return to room temperature just before boiling.


Add the spices first, letting them boil in water for several minutes before adding your other ingredients. This allows the spices to blend completely in the water and crawfish.


Crawfish only need five minutes to cook, so add longer cooking ingredients like corn, onion and potatoes first. Let the whole mixture soak for 20-30 minutes after the heat is turned off, so that everything gets a good soak.


Use newspaper to cover your tables for easy cleanup.


Crawfish Stock

I love to get the absolute most use and flavor out of an ingredient as I can. So, when we had a crawfish boil the other day, I took the shells, claws, tails and heads that would have otherwise been discarded, and made a beautiful Crawfish Stock. The stock can be used to make a flavorful soup, bisque, veloute or any other seafood stock based dish like seafood risotto. For this recipe, take boiled crawfish or shrimp shells, tails, claws and heads and rinse to remove the seafood boil seasoning. The stock should taste like shellfish, not the boil seasoning.



Crawfish Stock Recipe


2-3 quarts crawfish or shrimp shells

Cold water, just enough to cover shells

1 large onion, coarsely chopped

4 celery stalks, coarsely chopped

2 large carrots, coarsely chopped

1 red or green bell pepper, quartered

1 head of garlic, separated, peeled & slightly smashed

1 lemon quartered

2 tablespoons butter

Bouquet Garni (spice mixture for stock):

1 small bunch parsley with stems

4 bay leaves

1/2 teaspoon basil (or 10-12 fresh leaves)

1/2 teaspoon oregano (or 4-5 3 inch stems fresh)

1/2 teaspoon thyme

6 black peppercorns

Place bouquet ingredients into a cheesecloth and securely tie with kitchen twine – if you don’t have cheesecloth, just add all of the ingredients to the pot, making sure to strain well at the end.

Directions for stock:

Rinse and drain the crawfish or shrimp completely.

Put the shells into a large heavy bottomed stock pot and heat them with 2 tablespoons butter to help release the flavor – about 6-10 minutes. Stir often to distribute help distribute the heat.

Combine all of the remaining ingredients with the shells making sure you have enough water to cover, bring to a boil. Cover and reduce heat to a simmer for 1 hour.

Remove from heat and strain stock through a cheesecloth or sieve.

Discard shells, vegetables, and Bouquet Garni.

Let the stock cool completely and place into jars or containers and refrigerate. Use within 3 days or freeze.


How to Boil Crawfish

First, take extreme care when handling hot liquids and spices – this process can be hazardous if directions are not properly followed. You can find 5 pound bags of crawfish crab and shrimp boil at your local grocery center, or you can make your own, with proportions based on your preferences. The boil mix is a combination of cayenne pepper, salt, garlic powder, lemon, onion, and other dried spices.

How to Boil Crawfish

40-45 pounds of crawfish serves 12-15 people


2 sticks butter

4.5 pound bag of Crawfish, Crab and Shrimp Boil

5 pounds of small red, or purple potatoes, cleaned but not peeled

40 to 45 pounds live crawfish, cleaned

24 ears of corn, shucked and cut into halves

2-4 pounds sweet onions, peeled and quartered

12 lemons quartered

5 pounds baby Bella or button mushrooms (optional)

Special Equipment:

20-gallon crawfish pot with basket and lid, or similar pot used for frying turkeys

A lifting hook to lower the basket into the cooking pot

Propane burner

Heavy duty rubber kitchen gloves to protect against burns and spices

Heavy duty apron

2 large ice chests with drain plug


1. Place the cooking pot with its basket on the propane burner and fill with water about halfway or about 11 gallons. There should be just enough liquid to prevent spilling over when the potatoes and corn are added later.

2. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red or purple potatoes.

3. Cover and bring to a boil.

4. Cook potatoes for 15 minutes and, while the potatoes are cooking, start rinsing your crawfish.

5. Place the sack of crawfish in 1 of the coolers, or, place gently on the ground and hose down the bag until the water runs clear, at least 5 minutes.

6. Pour the live crawfish from the bag into 1 of the empty coolers.

7. With the drain of the cooler open, continue to rinse the crawfish for 5-6 minutes or until the water again runs clear.

8. After the potatoes have cooked for about 15 minutes, add the corn and continue cooking for another 15 minutes.

9. Test a potato for doneness, and continue to cook if needed.

10. Remove the basket and dump the corn and potatoes into 1 of the empty coolers. Close the cooler so as to keep the corn and potatoes warm.

11. Dump the crawfish into the cooking basket and lower the basket into the pot of boiling seasoned water.

12. Bring back to a boil and cook the crawfish for 15 minutes.

13. Turn off the heat and allow the crawfish to simmer in the liquid for an additional 15 minutes.

14. Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table. Any leftover spice mix can be sprinkled on the crawfish, if desired.

If you have an extra pot, you can additionally cook several pounds of shrimp to serve along with the crawfish. Use about 1 cup of the crawfish boil seasoning to 2 pounds of shrimp.

Jambalaya Recipe

There are a lot of different ways to make Jambalaya, and here in the Deep South, every household has a favorite. When asking for a jambalaya recipe, you’ll often hear something like this “Well, the real way to make jambalaya is like my great granddaddy used to make it…” or “First, you gotta get yourself a duck…”

For this version, you can use any combination of the following; chicken, sausage, shrimp, duck, alligator or crawfish. My suggestion is to pair a spicy smoked sausage with the milder flavor of chicken or shrimp. This is a great dish for leftover chicken or meat. Creole style or “red jambalaya” is made with tomatoes and stock, while Cajun jambalaya or “brown jambalaya” is made using only stock.

Another very popular variation of traditional jambalaya is to substitute pasta for rice and call it “pastalaya”. Jambalaya is a VERY forgiving dish, and it’s hard to mess it up – don’t be afraid to experiment based on your own household tastes and what you have on hand.

Chicken (or Shrimp) & Sausage Jambalaya Recipe 

Prep Time: 15 Minutes

Cook Time: 1 Hour (less if using white rice)

Total time: 1 Hour 15 Minutes (Can be made ahead and warmed)

Servings: 4-6


2 tablespoons butter

10 ounces Andouille sausage, cut into ¼ -inch slices

1 pound cooked chicken cut into pieces or whole peeled shrimp

1 large red or green bell pepper, diced

2 stalks celery, thinly sliced

1 cup uncooked long grain rice (can substitute short grain or brown rice, see cook time note)

1/2 cup diced tomatoes with juice

1 teaspoon cayenne pepper

2 tablespoons ground paprika

1 tablespoon ground cumin

1 bay leaf

1 1/2 teaspoon sea salt

3 cups chicken (preferred), beef or vegetable stock

Salt and pepper, to taste

4 or 5 green onions for garnish


  1. Melt butter in large heavy bottomed stockpot.
  2. Add sausage and cook until sausage begins to brown, about 6-7 minutes. Remove sausage from pan and set aside.
  3. Add onions, celery, bell pepper and bay leaf. Cook until onions are clear and vegetables are just softened, scraping in all the brown bits from the pan, about 6-7 minutes.
  4. Add cayenne, cumin, paprika and cook for about a minute.
  5. Add tomatoes with juice, rice, reserved sausage, and chicken if using (if using shrimp or seafood do not add at this point).
  6. Bring mixture to a simmer, stirring once, reduce heat, and cover.
  7. If you are using white rice, cook for 20 minutes until rice is tender. If you are using brown rice, cook for 45 minutes or until rice is tender.
  8. *if using seafood, add to pot after rice is cooked, recover and cook for 5 minutes until shrimp is opaque, check seasonings and add salt and pepper to taste.

Serve in individual bowls, topped with green onion for garnish.