Crawfish Pie

Why You’ll Love This Recipe

This crawfish pie is a true celebration of Cajun cuisine. Whether you’re cooking for Mardi Gras, a family gathering, or just craving something bold and delicious, this recipe delivers. It’s creamy, flavorful, and packed with crawfish — making it an unforgettable main dish that always impresses. The ingredients are simple, the method is straightforward, and the end result is a rich, golden pie with incredible depth of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Crawfish tails (cooked and peeled)
• Onion
• Celery
• Bell pepper
• Garlic
• Butter
• All-purpose flour
• Tomato paste
• Chicken or seafood stock
• Creole or Cajun seasoning
• Salt and pepper
• Green onions
• Fresh parsley
• Refrigerated or homemade pie crusts
• Egg (for egg wash)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the onions, celery, and bell pepper. Sauté until soft, about 5–7 minutes.
3. Add the garlic and cook for another 1–2 minutes until fragrant.
4. Stir in the flour and cook for 2–3 minutes to form a roux.
5. Add tomato paste and mix well, followed by the stock. Stir until smooth.
6. Add crawfish tails, Creole seasoning, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until the mixture thickens.
7. Stir in green onions and parsley, then remove from heat.
8. Fit one pie crust into a 9-inch pie dish. Pour the crawfish filling into the crust.
9. Top with the second pie crust, crimp the edges, and cut a few slits in the top to allow steam to escape.
10. Brush the top crust with a beaten egg.
11. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let cool for 10–15 minutes before slicing and serving.

Servings and timing

This recipe makes approximately 6–8 servings.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Spicy Crawfish Pie: Add diced jalapeños or extra hot sauce to the filling for a fiery kick.
• Cheesy Version: Stir in a cup of shredded cheddar cheese before filling the pie crust.
• Mini Pies: Make individual pies using a muffin tin for party-friendly servings.
• Seafood Mix: Substitute part of the crawfish with shrimp or crab meat.
• Gluten-Free: Use a gluten-free flour blend and crust to accommodate dietary needs.

Storage/Reheating

Store leftover crawfish pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for about 1–2 minutes, though the crust may lose some of its crispiness.

For longer storage, wrap the baked pie tightly and freeze for up to 2 months. Reheat from frozen in the oven at 350°F for 45–50 minutes, covering with foil if the crust browns too quickly.

FAQs

What kind of crawfish should I use?

Use cooked, peeled crawfish tails. Frozen crawfish from Louisiana are preferred for authentic flavor, but any quality crawfish tails will work.

Can I use frozen vegetables?

Yes, frozen onion, celery, and bell pepper blends (often called seasoning blends) can save prep time and still deliver great flavor.

Is crawfish pie spicy?

It has a mild kick from the Cajun seasoning, but you can adjust the heat to your liking by adding more or less seasoning or hot sauce.

Can I make it ahead of time?

Yes, you can prepare the filling in advance and refrigerate it for up to 2 days. Assemble and bake the pie when you’re ready to serve.

Can I use a store-bought pie crust?

Absolutely. Store-bought pie crusts are a great time-saver and work well in this recipe.

How do I prevent the bottom crust from getting soggy?

Pre-baking (blind baking) the bottom crust for 5–7 minutes before adding the filling can help keep it crisp.

What side dishes go well with crawfish pie?

Serve it with a green salad, coleslaw, or steamed vegetables. Cornbread or dirty rice are great Southern-style sides too.

Can I make this recipe without seafood?

You can substitute the crawfish with cooked chicken or sausage, though it will change the character of the dish.

How do I know when the pie is done baking?

The crust should be golden brown, and you should see the filling bubbling slightly through the slits in the top crust.

Can I make this into a casserole instead of a pie?

Yes, you can bake the filling in a casserole dish and top it with a crust or biscuit dough for a crustless variation.

Conclusion

Crawfish Pie is a soulful, satisfying dish that brings the bold flavors of the South to your table. With its savory filling, flaky crust, and customizable spice level, it’s a standout recipe that’s sure to become a favorite. Whether you’re hosting a party or cooking for a cozy night in, this classic pie offers both comfort and a touch of Louisiana flair.

Crawfish Pie

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Crawfish Pie is a classic Cajun comfort food featuring tender crawfish tails cooked in a flavorful, spicy gravy and baked inside a flaky pie crust. It’s rich, hearty, and perfect for special gatherings or festive occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Cajun
• Diet: Halal

Ingredients

• 1 lb crawfish tails (cooked and peeled)
• 1/2 cup unsalted butter
• 1 cup onion, finely chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup seafood or chicken stock
• 1/2 cup evaporated milk
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Salt to taste
• 1/4 cup green onions, sliced
• 2 tbsp fresh parsley, chopped
• 1 prepared pie crust (top and bottom)
• 1 egg (beaten, for egg wash)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion, bell pepper, and celery. Sauté until soft, about 5 minutes.
3. Add garlic and cook for 1 more minute.
4. Sprinkle flour over vegetables and stir to form a roux. Cook for 2-3 minutes, stirring constantly.
5. Gradually stir in stock and evaporated milk, whisking until smooth and thickened.
6. Season with cayenne, paprika, black pepper, and salt to taste.
7. Add crawfish tails, green onions, and parsley. Simmer for 5 minutes, then remove from heat and let cool slightly.
8. Place bottom pie crust into a 9-inch pie plate. Pour in the crawfish filling.
9. Top with second pie crust, seal edges, and cut slits in the top to vent. Brush with beaten egg.
10. Bake for 30-35 minutes or until crust is golden brown.
11. Let rest 10 minutes before slicing and serving.

Notes

• You can substitute shrimp if crawfish is unavailable.
• Adjust cayenne to preferred spice level.
• Make ahead and freeze before baking for easy prep.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 3g
• Sodium: 580mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 115mg