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    Home » Cajun Recipes

    Crawfish Pie

    Published: Mar 24, 2020 · Modified: Aug 7, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    586 shares
    Jump to Recipe Print Recipe

    Crawfish Pie is definitely a star of Cajun and Creole cuisines. It’s a savory filling made from succulent, Louisiana crawfish tail meat simmered with seasoning and spices in a rich stock, then baked to golden perfection in a pie shell. It's often saved for special occasions, but this recipe is so simple it can be made and enjoyed almost any time you want. Here's Sweet Daddy D’s Crawfish Pie recipe...delicious and simple.

    crawfish pie with a slice being removed
    A slice of deliciousness

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • What is Crawfish Pie?
    • Here Is What You Need
    • Here Is What You Do
    • Hints and Tips
    • Recipe
    • Crawfish Pie
    • Comments or Questions?

    What is Crawfish Pie?

    Crawfish Pie is similar in structure to a Chicken Pot Pie or a Meat Pie. It uses a rich filling made from crawfish tail meat simmered in the trinity, seasonings and stock, then loaded into a pie shell, covered with a crust and baked to golden perfection. It’s served by the slice, just like a pie. Sometimes it's hard to distinguish between Cajun and Creole recipes and many dishes are offered in both styles. Crawfish Pie is no exception. My recipe is more Cajun in nature as it contains no tomato and the ingredients and spices are simple and basic...country cooking versus city cooking.  

    whole crawfish pie
    Crawfish Pie

    The crawfish pie filling is similar to crawfish etouffee but a little thicker. Etouffee uses a dark roux to make a rich sauce or gravy in which the tails are smothered then served over rice. While the ingredients for crawfish pie and etouffee are very similar, the methods are slightly different and the end result of each is very unique. Things they have in common? They are both delicious and very simple to make.

    Crawfish Pies can also be made into small individual pies and hand-pies. Sometimes the small, individual pies are not covered with a crust but that is a personal preference. 

    Here Is What You Need

    Crawfish tail meat. Louisiana crawfish are the absolute best. Frozen crawfish tails or leftover tail meat from a crawfish boil can be used. Try to avoid imported crawfish tails if at all possible. Check out the Hints and Tips section below for more on where to get crawfish tails.

    crawfish tail meat
    Louisiana Crawfish Tails!

    Crawfish Stock. You can make your own crawfish stock by following this recipe, or you can substitute chicken stock or Seafood stock. 

    three packs of crawfish stock
    Homemade Crawfish Stock

    Other Ingredients:

                                   Butter                                                    yellow onion

                                   green pepper                                       celery

                                   green onions                                       garlic

                                   heavy cream                                       dry vermouth (see Hints and Tips)

                                   AP flour                                               fresh parsley

                                   tomato sauce

    yellow onions, green onions, bell peppers, celery and garlic on a cutting board with a knife
    Here are the veggies you need

    The Herb and Spice Blend:

                                    dry thyme leaves                              ground black pepper

                                    kosher salt                                        Creole seasoning

                                    cayenne pepper (optional)            Worcestershire (optional)

    flour, tomato sauce, spices, butter, cream, wine and stock for crawfish pie
    Here is the rest of what you need
    coupon for Le Bon Papa Creole Seasoning

    Pie shell:

                                          2 pack 9-inch pre-made pie shells

                                          Egg and water to make an egg wash (see Hints and Tips)

    Equipment:

                                         A heavy bottom Dutch oven          A 9-inch pie pan 

    Here are some things that will help with this recipe:

    Here Is What You Do

    First...you have a beer. As I said, Crawfish Pie is a game-changer but that doesn’t mean it's difficult. Pop the top off of a beer and sit down and read the recipe from top to bottom. Make sure you have all the ingredients and you know what to do with them. A little preparation goes a long way.

    Mise en place

    If you are using a premade pie crust (which is highly recommended) make sure to take it out of the fridge when you get started. It will be much easier to work with when it's room temperature. If you are making your own pie crust, do that before you start. Mix about 1 tablespoon of Creole seasoning into the crawfish tails and set those aside until you are ready for them. All that’s left is measuring and chopping and there isn’t much of that. Measure the Herb and Spice Blend, cream, wine, tomato sauce, flour, butter and stock. Chop the trinity (yellow onions, bell pepper and celery) and place all those in one prep bowl. Chop the garlic, parsley and green onions and set each aside separately.

    chopped vegetables for crawfish pie in small bowls
    Get everything prepped and ready to use

    Now you know you have all of your ingredients and they are set up in an assembly line. Preheat the oven to 375 degrees Fahrenheit and have another beer. 

    Start with the vegetables

    Melt the butter in a dutch oven over medium-high heat. When the butter is frothy, add the Trinity and cook until the onions are clear and they start to caramelize which will take about 8 to 10 minutes. Make sure to stir it a few times. Add the garlic and stir well to combine.

    garlic added t the trinity cooking in a dutch oven
    Cook the Trinity in butter, then add the garlic

    Cook until the garlic is aromatic which will only take about 2 minutes. Next add the Herb and Spice Blend, the parsley and green onions, stir well to combine and cook another 2 to 3 minutes.

    spices, green onions and parsley added to cooking trinity in butter
    Add the Herbs and Spice Blend, green onions and parsley

    Thicken with flour and add the liquids

    Add the flour to the Dutch oven and stir very well to combine all the ingredients. You are not exactly making a roux, but the flour serves a similar purpose of being a thickener. Stir frequently for about 3 or 4 minutes so that the flour taste cooks out.

    flour added to cooking vegetables in a dutch oven
    Thicken with flour

    Next, add in the tomato sauce, heavy cream and dry vermouth (and Worchestershire, if using), mix well and let it slowly simmer for about 3 minutes.

    heavy cream, tomatoe sauce and wine added to cooking vegetables in a dutch oven
    Add the vermouth, tomato sauce and heavy cream

    Add the stock to this, using a little at first to deglaze the pan, if needed. Stir all the stock in very well, lower the heat and allow it to simmer slowly for 5 to 10 minutes while it thickens slightly. I have found that using crawfish stock adds a lot of color to the filling. If you use chicken stock, there is not so much color but there is still great flavor.

    stock added to cooking filling mix in dutch oven
    Add the stock and simmer

    Add the Crawfish Tails

    Mix the crawfish tails into the sauce a handful at a time making sure to mix them in completely before adding more. Once the tails are all added, let everything simmer for about 5 minutes. Remove the Dutch oven from the heat and allow the filling to cool before adding it to the pie shell.

    crawfish tails added to simmering filling in dutch oven
    Blend in the Louisiana crawfish tails

    Build the pie

    Roll out one of the pie crusts onto a 9-inch pie pan and gently press down. Trim any excess crust that hangs over the side of the pie pan.

    uncooked pie shell
    Prepare a pie shell

    Pour the crawfish filling into the pie crust and smooth it out gently with a spatula.

    crawfish filling pured into a pie shell
    Pour the filling into the pie shell

    Place the second pie shell on top of the filling and gently press down on the edges and trim off any excess crust. Use the tines of a fork all the way around the pie to seal the outer edge. Make some small slits in the top of the pie shell so steam can escape while baking. Combine one egg and about 2 tablespoons of water to make an egg wash and lightly brush the top and edges of the pie.

    uncooked crawfish pie ready for the oven
    Ready for the oven

    Place the pie on a baking sheet and place it in a preheated 375-degree Fahrenheit oven for 30 to 35 minutes, until golden brown on top. Remove the pie from the oven and let it sit for about 30 minutes before slicing and serving.

    That’s it, all there is to it.  Crawfish Pie is great served with these delicious side dishes:

    Creole Green Beans
    Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness.
    creole green beans smothering in cast iron dutch oven
    Sensation Salad
    The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
    Sensation Salad on a white platter with salad tongs
    Cajun Twice Baked Potatoes
    This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
    cajun twice baked potato with parsley garnish on a white dish

    baked crawfish pie
    Right from the oven

    Hints and Tips

    You should use Louisiana crawfish tail meat, which usually can be found frozen in the freezer section of grocery stores and seafood markets in Louisiana and across the country. The key to the sweetness of Louisiana crawfish tails is in the "fat"-that’s the yellow-orange stuff squeezed from the head and sticking to the tail meat. Actually, it’s not really fat at all but part of the crawfish digestive system. Don't wash that stuff off-it packs a lot of deliciousness. 

    This is a perfect dish to use leftover tail meat from a crawfish boil which gives you the added dimension of the flavor from the crawfish boil. Crawfish boil tail meat and crawfish stock made from the shells and heads from a crawfish boil...oh, man, I can’t even describe the flavor punch you’ll get! If you have leftover crawfish from a boil, the peeled meat can be frozen. Don’t forget the fat! Also, save the heads and shells to make crawfish stock. The heads and shells can be frozen until you are ready to make the stock. 

    Imported crawfish? It's not uncommon to find imported crawfish tails, usually from China, in the seafood market or grocer’s freezer section. Read the package carefully as they are usually branded in a way to make them appear to be from Louisiana. I have found these to be inconsistent in quality and the “fat” is bitter. If you need to use imported crawfish meat, I recommend rinsing the tails by soaking in a bowl of cold water for a minute or two and then rinsing them in a colander. It almost breaks my heart to recommend actually rinsing of the “fat”, but I have learned through experience that it is necessary with imported tails. Even after that, imported crawfish tails don’t compare to Louisiana crawfish. 

    If you don’t have a local source for Louisiana crawfish tail meat, you can order them online at Cajun Grocers (dot-com) and Tony’s Seafood. I don’t have any affiliation with these businesses, but I have used them both and know they are reliable and have quality products. You can also search Amazon (I do have an affiliate relationship with Amazon and as an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase).

    Using a pre-made, store-bought pie shell really makes this a very simple dish.  If you have a trusted recipe for pie crust that you love, you can certainly use that, but pre-made crusts, like Pillsbury, works extremely well. 

    Other substitutes? You can easily use Chicken Stock in place of the Crawfish Stock. The flavor will still be great, but the color may not be as rich with the chicken stock. The recipe for this article was made with Crawfish Stock and you can see the dark color in the photos. In place of the dry Vermouth, you can substitute any dry white wine or sherry and of course, you could skip it altogether. A  suitable substitute for the egg wash is melted butter...just brush a light coat all over the top crust. 

    Can crawfish pie be frozen? Yes, it freezes very well. Make it up to the point that it would go in the oven and then wrap it in plastic wrap and aluminum foil so that it is airtight. If you can fit it in a vacuum sealer bag, that’s even better. The pie will keep up to about 6 months in the freezer (if it’s air-tight). When you are ready to serve it, let it defrost in the refrigerator for about 24 hours, then bake as directed. 

    What about leftovers? Leftover crawfish pie will last 2 to 3 days in the refrigerator if wrapped airtight in plastic wrap and aluminum foil. You can freeze leftover crawfish pie for about 3 to 4 months if sealed properly. Pro tip: Freeze the leftover pie wrapped in plastic wrap overnight and then place the fully frozen leftover pie in a vacuum-sealed bag. This way, the vacuum sealer will not crush the leftover pie. 

    Here are some other great Crawfish dishes from Sweet Daddy D:

    Cajun Crawfish Bisque
    Crawfish Bisque is the Dean of Cajun cuisine. The recipe features cleaned crawfish heads stuffed with a filling made from ground crawfish tails, vegetables and spices, cooked in a roux based bisque made with the trinity cooked downwith herbs and spices in arich crawfish stock .
    Spoonful of Cajun Crawfish Bisque with two stuffed heads
    Cajun Crawfish Etouffée
    Crawfish Etouffée is a simple yet tasty and homey plate of crawfish tails smothered in a rich gravy, served over rice. It's an iconic dish in South Louisiana in both Cajun and Creole cuisines.
    Crawfish smothering in gravy
    Crawfish Monica
    Succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. Crawfish Monica has become the most popular dish at the New Orleans Jazz Festival after being introduced in the early 1980s-a New Orleans classic in a short period of time.
    Crwafish Monica on a white plate with green salad and french bread

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    Yeah You Right!

    Recipe

    slice of crawfish pie on a plate with crawfish pie and green onion in background

    Crawfish Pie

    One of the stars of Cajun and Creole cuisines, Crawfish Pie is a savory filling made from succulent, Louisiana crawfish tail meat simmered with Louisiana seasoning and spices in a rich stock, then baked to golden perfection in a pie shell.
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Cajun, Creole
    Keyword: Crawfish
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Resting Time: 1 hour
    Total Time: 2 hours 20 minutes
    Servings: 6 Servings
    Calories: 263kcal
    Author: Sweet Daddy D

    Here's What You Need

    Filling

    • 2 pounds crawfish tails
    • ½ cup butter
    • 1 ½ cups yellow onion chopped
    • 1 cup green pepper chopped
    • ¼ cup celery chopped
    • ½ bunch green onions sliced
    • 6 cloves garlic chopped
    • ¼ cup heavy cream
    • ⅛ cup dry Vermouth
    • ¼ cup flour
    • 1 cup Crawfish Stock substitute chicken stock if necessary
    • 2 tablespoons parsley
    • ¼ cup tomato Sauce

    Herb and Spice Blend

    • 1 teaspoon thyme
    • 1 teaspoon Ground Black Pepper
    • 1 teaspoon kosher salt
    • ½ teaspoon cayenne pepper optional
    • 1 tablespoon Creole seasoning Plus some for the crawfish tails
    • 1 tablespoon Worcestershire optional

    Pie Shell

    • 2 pieces premade pie shell
    • 1 egg for egg wash
    • 1 tablespoon water for egg wash

    Here's What You Do

    • Preheat oven to 375 degrees Fahrenheit
    • Mix about 1 tablespoon of Creole seasoning into crawfish tails and set aside; chop and measure all other ingredients; set the pie shell out so it gets to room temperature
    • Melt butter in a Dutch oven over medium-high heat
    • Saute trinity until softening and clearing-about 8 to 10 minutes, stirring often
    • Add the garlic and saute until aromatic, about 2-3 minutes
    • Mix in the Herb and Spice Blend, parsley and green onions and stir for about 2-3 minutes
    • Add the flour and blend to incorporate, stir for about 2 to 3 minutes
    • Add the tomato sauce, cream and vermouth (and Worchestershire, if using); simmer until slightly thickened, about 5 minutes
    • Add the stock. Start with a little to deglaze the Dutch oven. Once all the stock is added, lower the heat and simmer for about 5 -10 minutes
    • Add the crawfish tails a little at a time and blend in completely before adding more. Once all the crawfish tails are added, simmer for about 5 minutes
    • Remove the filling from heat and set aside to cool slightly, mout15 to 30 minutes
    • Place one pie shell in a 9-inch pie pan and trim off the excess crust around the sides
    • Pour the filling into the pie shell
    • Place the second pie crust on top of the pie, use the tines of a fork to seal around the edges. Use a sharp knife to cut small slits in the top of the pie to release steam as the pie bakes
    • Combine 1 egg and about 1 or 2 tablespoons of water to make an egg wash and lightly brush the on top of the pie
    • Place the pie pan on a baking sheet and bake in the 375-degree farenhiet oven for 30 to 35 minutes, or until golden brown on top

    Recipe Notes

    Use Louisiana crawfish tail meat, which can be found in the freezer section of grocery stores and seafood markets in Louisiana and across the country. This is a perfect dish to use leftover tail meat from a crawfish boil which gives you the added dimension of the flavor from the crawfish boil.
    Imported crawfish, usually from China? I have found these to be inconsistent in quality and the “fat” is bitter. If you need to use imported crawfish meat, I recommend rinsing the tails by soaking in a bowl of cold water for a minute or two and then rinsing them in a colander. 
    If you don’t have a local source for Louisiana crawfish tail meat, you can order them online at Cajun Grocers (dot-com) and Tony’s Seafood. I don’t have any affiliation with these businesses, but I have used them both and know they are reliable and have quality products. You can also search Amazon (I do have an affiliate relationship with Amazon and as an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase).
    Using a pre-made, store bought pie shell really makes this a very simple dish.  If you have a trusted recipe for pie crust that you love, you can certainly use that, but pre-made crusts, like Pillsbury, works extremely well. 
    Other substitutes? You can easily use Chicken Stock in place of the Crawfish Stock. The flavor will still be great, but the color may not be as rich with the chicken stock. The recipe for this article was made with Crawfish Stock and you can see the dark color in the photos. In place of the dry Vermouth, you can substitute any dry white wine or sherry and of course, you could skip it altogether. A  suitable substitute for the egg wash is melted butter...just brush a light coat all over the top crust. 
    Can crawfish pie be frozen? Yes, it freezes very well. Make it up to the point that it would go in the oven and then wrap it in plastic wrap and aluminum foil so that it is airtight. If you can fit it in a vacuum sealer bag, that’s even better. The pie will keep up to about 6 months in the freezer (if it’s air-tight). When you are ready to serve it, let it defrost in the refrigerator for about 24 hours, then bake as directed. 
    What about leftovers? Leftover crawfish pie will last 2 to 3 days in the refrigerator if wrapped airtight in plastic wrap and aluminum foil. You can freeze leftover crawfish pie for about 3 to 4 months, if sealed properly. Pro tip: Freeze the leftover pie wrapped in plastic wrap overnight and then place the fully frozen leftover pie in a vacuum sealed bag. This way, the vacuum sealer will not crush the leftover pie. 

    Nutrition

    Calories: 263kcal | Carbohydrates: 13g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 774mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1386IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 1mg
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    1. Cyndi Darcey

      February 15, 2023 at 1:52 pm

      How do you freeze a crawfish pie that is already cooked?

      Reply
      • Sweet Daddy D

        February 15, 2023 at 3:03 pm

        Hey, Cyndi. Let the cooked pie cool down completely, then wrap it airtight in plastic wrap covered in aluminum foil. If you could get the whole thing in a vacuum sealer, that would be optimal. If airtight, it should last 3 to 4 months at high quality. Defrost it in the fridge overnight, then reheat in a 350-degree oven, covered in aluminum foil, until warmed through, probably about 30 minutes. You may want to remove the foil for the last 10 minutes or so to crisp up the crust a bit. Enjoy!

        Reply
    2. David Churchill

      April 17, 2022 at 2:01 pm

      5 stars
      This is the 3rd recipe of yours I've done and it's another winner. Crawfish was some leftovers from Good Friday boil,was a little concerned about spice level of pie using well seasoned tails. But turned out great. Now time to hunt for next recipe to try

      Reply
      • Sweet Daddy D

        April 18, 2022 at 7:27 am

        Thanks for the kind comments, David. I really appreciate you trying my recipes! So glad you have liked them so far!

        Reply
    3. Jackie

      March 25, 2020 at 9:55 am

      5 stars
      Love this recipe.

      Reply
      • Sweet Daddy D

        March 25, 2020 at 10:06 am

        Hey, thanks, Jackie!!

        Reply

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