Crawfish Pie
A classic South Louisiana dish made with crawfish tails, vegetables, and seasonings baked in a flakey pie crust.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 20 minutes
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°F
- 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 the 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°F oven for 30 to 35 minutes, or until golden brown on top. Once out of the oven, allow the pie to rest for 15 to 20 minutes while the filling sets.
Notes
Refer to my article, Crawfish Pie, for more details on ingredients, substitutes, and Hints and Tips.
Crawfish Tails: Use Louisiana crawfish tail meat for the best flavor.
Filling Consistency: Simmer long enough to thicken the filling. It should be slightly thick before removing from the heat; this helps the pie hold its shape.
Cooling the Filling: Let the filling cool 15 to 30 minutes before adding to the pie shell to prevent a soggy crust.
Egg Wash (Make-Ahead Tip): If assembling ahead, refrigerate without the egg wash. Apply it just before baking for the best color and texture.
Resting After Baking: Let the pie rest 15 to 20 minutes before slicing so the filling sets and doesn’t run.
Leftovers: Store leftovers airtight in the refrigerator for 2 to 3 days, or freeze for 3 to 6 months.
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
