Y'all, get ready for a taste of Louisiana heaven exploding from your very own oven! This incredible crawfish pie is my go-to when I'm craving the bright, briny flavors of a classic Bayou stew but with the comfort of a hearty, flaky homemade pie.
Trust me when I say that vibrant crawfish tails baked into a smooth, buttery roux filling encased in a golden brown crust are an absolute showstopper. Every forkful is an explosion of spicy, seafood joy that will transport you straight to the heart of Cajun Country without even leaving your kitchen!
Now I know crawfish can seem intimidating if you didn't grow up fishing them from the bayou yourself. But using frozen tails from the store makes whipping up this pie a breeze. And while the ingredient list may look long, it's mostly everyday aromatics that build an incredible depth of flavor.
The hands-on time is quick, and the wow factor is OFF THE CHARTS! Your guests will be begging for your recipe after one bite of this Southern stunner. So let's get cooking, y'all! I'll walk you through all my tips and tricks for crawfish pie success.
What You Need To Make This Recipe
For the filling:
- Crawfish tails - the star ingredient, use frozen Louisiana crawfish tails if fresh are not available
- Trinity aromatics - onion, bell pepper, and celery provide a flavor base
- Butter and flour - used to make a roux to thicken the filling
- Stock or cream - adds richness and moisture to the filling
- Seasonings - Creole seasoning or Cajun seasoning
Crust:
- Flour: All-purpose flour forms the base of the pie dough.
- Fat: unsalted butter is most commonly used, cut into small cubes, or grated. Shortening or lard can also be used.
- Liquid: Ice-cold liquids like water, vodka, or lemon juice are added to bind the dough.
How to Make Louisiana Crawfish Pie
Prepare the crust
- Make or thaw 2 pie crusts, enough for a bottom and top crust. Use deep dish style.
- Roll out the bottom crust and fit it into a 9-11-inch pie plate. Crimp edges.
- Prick all over with a fork. Line with parchment and pie weights. Bake at 375°F for 15 minutes.
Make the roux
- In a large skillet, melt 1 stick of butter over medium heat.
- Whisk in 3 tablespoon flour and cook for 2-3 minutes until bubbling and golden brown.
Cook the aromatics
- Add the onion, celery, and bell pepper to the roux. Cook for 7 minutes until softened.
- Add the garlic and cook for 1 more minute.
Make the filling
- Whisk in mushroom soup, evaporated milk, and cornstarch mixture.
- Bring to a simmer and cook for 5 minutes until thick.
- Stir in 2 lbs crawfish tails, 1 tablespoon parsley, 2 tablespoon Creole seasoning.
Assemble and bake
- Pour filling into parbaked pie crust.
- Top with a second crust, and seal edges by crimping with a fork.
- Cut slits in the top crust. Brush with egg wash.
- Bake at 350°F for 30-45 minutes until deep golden brown.
- Allow the pie to rest for 10 minutes before slicing.
Expert Tips
- Cook the roux slowly over low heat, whisking constantly until it reaches a rich brown color. Burnt roux ruins the flavor.
- Use high-quality crawfish tails, frozen is fine. Save the fat and juices to add tons of flavor.
- Go light on the breadcrumbs or rice filler. The crawfish should be the star ingredient.
- Let the baked pie rest for 15-20 minutes before slicing to allow the filling to firm up.
- Season the filling to your taste - add more cayenne for spicy or reduce Creole seasoning for mild.
What sides go well with crawfish pie?
- Refreshing green salads - Provides a fresh contrast to the rich pie filling. Cucumber avocado salads are recommended.
- Southern-style baked beans - Add a savory and sweet flavor to complement the spicy crawfish.
- Creamy coleslaw - Brings a cool, crunchy texture to balance the warm, hearty pie.
- Cornbread or hush puppies - Classic Southern carb sides that soak up the delicious juices.
- Buttery corn on the cob - Sweet corn complements the tangy, spicy flavors of the crawfish.
- Pickled vegetables or relishes - Tangy flavors and crunch balance the texture.
- Light and tangy desserts like lemon icebox pie - Provide a refreshing contrast after the heavy main dish.
How Can I Store Leftovers?
Cover any leftover slices individually in plastic wrap and store in the fridge for 3-4 days. Reheat in a 350°F oven for 15 minutes or so until hot and bubbly.
Or you can wrap the entire pie tightly in plastic wrap and foil and stash it in the freezer for 1-2 months. When in need, thaw overnight in the fridge. Bake straight from the fridge at 375°F until piping hot, about 30 minutes.
Trust me, a slice of crawfish pie straight from the freezer is like a little taste of Louisiana heaven no matter the season. Almost as good as eating it fresh!
CRAWFISH PIE RECIPE
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Ingredients
- 1 stick 113 grams salted butter, melted
- 1 large onion 200 grams, diced
- 1 green bell pepper 119 grams, diced
- ½ cup 62 grams celery, finely diced
- 4 cloves 12 grams garlic, minced
- 1 can 284 grams Campbell's Cream of Mushroom Soup
- 5 oz 142 grams evaporated milk
- 3 tablespoon 24 grams cornstarch dissolved in ¼ cup cold broth
- 1 tablespoon 4 grams parsley
- 454 grams of cooked crawfish tail meat
- 2 lbs 907 grams cooked shrimp, peeled and deveined
- 4 396 grams Pillsbury deep dish pie crusts make 2 pies, top and bottom crusts
- 2 tablespoon 18 grams Creole seasoning
Instructions
- Preheat the oven to 350° Fahrenheit.
- In a large skillet, melt butter over medium heat. Add onions, bell pepper, and celery, and cook for 5-7 minutes until softened.
- Add garlic and cook for 1 minute.
- Stir in soup, evaporated milk, and cornstarch mixture. Reduce heat to low and cook for 5 minutes until thickened.
- Fold in crawfish, shrimp, parsley, and Creole seasoning. Cook for 3-5 minutes until seafood is heated through.
- Place the bottom crust on a deep pie plate. Fill with seafood mixture.
- Top with a second crust, crimping edges to seal. Cut slits to allow steam to escape.
- Bake for 30 to 35 minutes until golden brown. Allow to sit for 15 minutes before slicing.
Notes
- Shrimp can be used instead of crawfish if desired.
- For a spicier pie, increase the amount of Creole seasoning.
- Pie crusts can be homemade or store-bought.
- The leftover pie will be refrigerated for up to 4 days. Reheat slices in the microwave or toaster oven before serving.
Nutrition
Frequently Asked Questions
Q: Can I use frozen crawfish tails for a crawfish pie?
A: Yes, you can use frozen crawfish tails for a crawfish pie. Just make sure to thaw them properly before adding them to the filling.
Q: How can I enhance the flavor of my crawfish pie?
A: You can enhance the flavor of your crawfish pie by adding seasonings like cayenne pepper, black pepper, green onions, and hot sauce to the filling. Adjust the seasonings to taste for a delicious outcome.
Q: How do I know when my crawfish pie is ready to be served?
A: Your crawfish pie is ready to be served when the crust is golden brown and the filling is heated through. Allow it to cool slightly before slicing and serving.
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