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.