Crawfish Pie

15 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 1 hr 25 min

“This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!” - by Randy Brown

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Metric US

Original recipe yields 1 9-inch pie

Directions

Place the pie crust into a deep-dish pie plate.
Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Nutrition

Amount Per Serving (6 total)

Calories
286 cal
14%

Fat
18.3 g
28%

Carbs
20.3 g
7%

Based on a 2,000 calorie diet

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Reviews (15)

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Terri

Feb. 16, 2010

"This recipe is OUTSTANDING! Husband says he would give it 6 stars if possible. I did alter the recipe a bit... I'm sure fresh peppers/onions/celery would be better, but I used frozen seasoning mix to ..." See moresave time. I also used Tony Chachere's® Creole Seasoning in place of the salt/pepper for more Cajun flavor. One tasty addition that I would recommend: I added about a half cup of corn, which provided a bit of sweetness and a little crunch. I also placed a top crust on the pie, but then again, I like a lot of crust. Two forks up from us!"

T-Ken

Jul. 28, 2010

"I omitted the celery and replaced it with a can of cream of celery. I also omitted the water and flour. And I used about 2 pounds of crawfish, and some creole seasoning. It was easily the best seaf..." See moreood dish I have ever had anywhere."

jaysmom

Apr. 5, 2010

"I cooked this for the first time this weekend. We had a crawfish boil the day before and had crawfish tails that needed to be used. I doubled my recipe as I was cooking for a pretty large group. I use..." See mored the store bought pie crust. First sauted onions, bell peppers, celery in butter. Then added some chopped garlic. Then added diced tomatoes, cream of mushroom soup, evaporated milk, and Tony Chachere's seasoning along with garlic powder (and cajun seasoning will do). I let this all come to a medium boil and then added cornstarch to thicken. Placed all of the filling into the buttered pie crusts and baked. It was amazing. Will be making this again. Next time I will add green onions to the filling."

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