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Home » Recipes » Southern Recipes

Crawfish Pie Recipe

crawfish pie in the middle of the image with bell peppers and cooked crawfish on the outside
This delicious and juicy Crawfish Pie in one of our favorite things to do with leftover crawfish tails. Tasty pie crust with an etouffee-like filling.
Prep Time :45 minutes mins
Cook Time :40 minutes mins
Total Time :1 hour hr 45 minutes mins
Servings :8
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crawfish pie pinterest pin with 3 images first image shows the pie filling being added, the second image shows the pie ready for the oven, the last image shows the finished pie

Published: Feb 21, 2024 · Modified: Jun 20, 2025 by Melanie Cagle · 2 Comments

This Crawfish Pie recipe is a great way to use up those leftover crawfish tails, a delicious pie crust with a filling that is very similar to etouffee. Juicy crawfish tails in a filling full of vegetables and seasoning to give a dish full of flavor. We absolutely love this pie around here.

close up of inside of a crawfish pie

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Jump to:
  • Groceries you'll need: Ingredients
  • Crawfish Pie Recipe Instructions
  • Recipe variations and substitute ideas
  • How To Serve Crawfish Pie
  • How to store leftovers
  • More crawfish recipes I think you'll love
  • Frequently asked questions: FAQs
  • Crawfish Pie
  • 💬 Comments

Groceries you'll need: Ingredients

ingredients all laid out for what goes into a crawfish pie

See quantities in the recipe card at the bottom of this post.

Tip: The above crawfish pie was made using a frozen pie crust (the type that has a foil dish). Just bake according to the instructions below, but minus putting the crust on top. It is similar to a quiche, without the egg!

Crawfish Pie Recipe Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

A stick of butter melting in a large Dutch oven pot.
Step 1: Melt butter in a Dutch Oven pot, or a cast iron pot (or large skillet), on a medium heat.
A pile of flour added to melted butter, in a large pot.
Step 2: Add the flour and cook until you get a caramel color (roux).
Onions, bell pepper and celery that has been diced is added to a large Dutch oven pot.
Step 3: Add the trinity of bell pepper, onion and celery and cook until translucent.
Garlic has been added to a large dutch oven pot with vegetables that are sweating down.
Step 4: Add garlic and cook a further few minutes, until the garlic becomes fragrant.
A large Dutch oven with tomatoes and chilies and breadcrumbs being added to its ingredients.
Step 5: Add the chicken broth, tomatoes and chilies, bread crumbs and all the seasonings. Cook for 10 minutes.
Peeled crawfish tails added to a large pot of other ingredients.
Step 6: Add the crawfish tails and stir carefully.
A large Dutch oven full of ingredients has cream added.
Step 7: Add the cream and cook a further 10 minutes.
A large Dutch oven pot full of ingredients has milk added to the pot.
Step 8: Add the milk and turn off the heat.
A pie crust is being filled with crawfish pie filling.
Step 9: Press your pie crust into a 10" pie dish and spoon the crawfish pie filling (mixture) into the bottom crust.
A closed pie is having egg wash brushed all over.
Step 10: Cover with another pie crust and cut three slits into the middle. Brush with the egg wash.
Coarse salt sprinkled on a pie crust, ready to be baked.
Step 11: Sprinkle with coarse salt and bake in a preheated oven at 400°F for 20 minutes. After those 20 minutes turn the oven down to 350°F and cook a further 20 minutes.
A finished crawfish pie, waiting to be cut into.
Step 12: Remove from the oven when golden brown and allow to rest for 20 minutes before cutting into the pie.

Recipe variations and substitute ideas

  • You can swap out the crawfish for shrimp if you prefer, or don't have access to crawfish.
  • Order the crawfish online if you prefer to boil your own and don't have access. I recommend Louisiana Crawfish Co, they do an excellent job of shipping/packaging live crawfish etc. See link below to use Amazon for the ordering process.
  • The pie shell is flexible, you could use your own favorite crust recipe, or use the frozen type. I like to use the refrigerated version that I can put into my own pie dish.
  • This recipe can be made into an open face pie (with no crust on top), or hand pies or the pie like I made. I used the extra filling to make an open faced pie to show you.
  • Add some green onions to the filling after cooking it.
  • Add a little spice and add some hot sauce to the filling.
  • Red Bell Pepper - use this instead of green pepper, for sweetness.
  • White Pepper - add for a little different kind of spice.
  • Chicken Stock - instead of broth.

How To Serve Crawfish Pie

Crawfish Pie is one of those dishes that is all in one. You don't really need anything else, however, it is good with a little salad on the side. Some crusty garlic bread. Mmmmmm.

Serve 20 minutes after coming out of the oven. If you try too soon, it may be a little on the sloppy side and not set completely. Tasty sloppy though, if you don't mind that!

How to store leftovers

After cooling completely you'll need to keep the pie covered with some foil, or in an airtight container and in the refrigerator.

To reheat, I recommend the oven for a few minutes. The microwave can make the crust a little on the soft side.

The pie does freeze well, make sure to wrap tightly in plastic wrap and again in foil. Allow to defrost in the refrigerator before warming up again.

More crawfish recipes I think you'll love

  • close up of a skillet of crawfish ravioli with boiled crawfish on the outside peeking in
    Creamy Crawfish Ravioli
  • Bowl of crawfish etouffee with rice scoop in the middle.
    Cajun Crawfish Etouffee
  • close up of crawfish monica on a plate with a fork digging in
    Creamy Crawfish Monica
  • a slice of crawfish bread on a plate with a cooked crawfish behind
    Crawfish Bread Recipe
  • Crawfish Pastalaya
  • Crawfish Enchiladas
  • Crawfish Mac and Cheese

You should also check out this list of 18 Amazing Cajun Seafood Recipes.

Frequently asked questions: FAQs

How many crawfish in a pound?

On average you're looking at about 20-30 crawfish, however much smaller will get you more (like 40 or so) and bigger monster crawdads will get you about 10-15.

Can I use frozen crawfish in this recipe?

Yes, you can. I prefer to use the leftovers from a crawfish boil as the seasoning is killer, but you can adjust the seasoning in the cooking.

What does Crawfish taste like?

It has quite a firm texture, kind of like a shrimp but the flavor is sweet, like a cross between shrimp and crab.


If you’ve tried this Crawfish Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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crawfish pie in the middle of the image with bell peppers and cooked crawfish on the outside
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Crawfish Pie

This delicious and juicy Crawfish Pie in one of our favorite things to do with leftover crawfish tails. Tasty pie crust with an etouffee-like filling.
Prep Time45 minutes mins
Cook Time40 minutes mins
Additional Time20 minutes mins
Total Time1 hour hr 45 minutes mins
Servings: 8
Cuisine: Southern Food
Author: Melanie Cagle
Prevent your screen from going dark

Video

Equipment

  • 10 lb Live Crawfish Pack
  • 10" Pie Dish

Ingredients

  • ½ Cup Unsalted Butter 1 Stick
  • ½ Cup All Purpose Flour
  • 2 Each Yellow Onions chopped
  • 2 Ribs Celery chopped
  • 2 Each Bell Peppers chopped
  • 4 Cloves Garlic minced
  • ¼ Cup Panko Breadcrumbs
  • 2 Pounds Crawfish Tails
  • 1 (10 Ounce) Can Diced Tomatoes and Chilies mild
  • 1 Cup Chicken Broth
  • 1 Tablespoon Creole Seasoning
  • 1 Tablespoon Fresh Parsley chopped
  • 1 teaspoon black Pepper
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Crab and Shrip Boil liquid
  • 1 teaspoon Dried Thyme
  • 1 Cup Heavy Whipping Cream
  • ½ Cup Milk
  • 2 Each 9" Refrigerated Pie Crust
  • 1 Each Large Egg beaten
  • ½ teaspoon Coarse Sea Salt

Instructions

  • Using a Dutch Oven melt the stick of butter.
    ½ Cup Unsalted Butter
  • Add flour and cook on a medium heat, continuously stirring until a caramel like color has been reached.
    ½ Cup All Purpose Flour
  • Add your chopped onions, bell peppers and celery. Cook until translucent (about 10 minutes).
    2 Each Yellow Onions, 2 Ribs Celery, 2 Each Bell Peppers
  • Add garlic and cook a further 2 minutes.
    4 Cloves Garlic
  • Add chicken broth, tomatoes and chilies, bread crumbs and all the seasonings. Cook for 10 minutes.
    ¼ Cup Panko Breadcrumbs, 1 (10 Ounce) Can Diced Tomatoes and Chilies, 1 Cup Chicken Broth, 1 Tablespoon Creole Seasoning, 1 Tablespoon Fresh Parsley, 1 teaspoon black Pepper, 1 teaspoon Worcestershire Sauce, 1 teaspoon Crab and Shrip Boil, 1 teaspoon Dried Thyme
  • Add the crawfish tails and stir carefully.
    2 Pounds Crawfish Tails
  • Add heavy cream, stir and cook for 10 minutes on low-medium heat. Preheat oven to 400°F.
    1 Cup Heavy Whipping Cream
  • Add milk, stir and turn off the heat.
    ½ Cup Milk
  • Take one of the pie crusts and press evenly into a 10" pie dish. Fill the crust with the pie filling.
    2 Each 9" Refrigerated Pie Crust
  • Take the second pie crust (top crust) and layer over the top of the filling. Using fingers crimp the edges to create a seal. Cut three slits into the top to allow steam to escape. Cut around the edge of the pie, anything you have left you can use to add a little decoration on top. Brush with egg wash.
    1 Each Large Egg
  • Sprinkle the coarse salt over the top of the pie. Bake at 400°F for 20 minutes then reduce the temperature to 350°F for another 20 minutes.
    ½ teaspoon Coarse Sea Salt
  • Allow the pie to rest for 20 minutes when removing from the oven.

Notes

Cooking this way will give you enough filling for another savory pie. Pop the remainder into the freezer to pull out on another day if you don't want to make 2 pies today.
If it looks like the edges of the pie are browning too quickly use foil or a pie liner to protect the edges of the pie.
Adjust the seasoning in the crawfish pie per your preference. You can swap out the mild tomatoes and chilies to the original or hot version. This adds more heat. You can also change up how much creole seasoning you like.
Did You Make This?Please consider Leaving a Review!

Nutrition

Serving: 1g | Calories: 490kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 931mg | Fiber: 3g | Sugar: 7g

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Filed Under: Cajun Recipes, Crawfish Recipes, Dinner Recipes, Lunch Recipes, Seafood Recipes, Snack Recipes, Southern Recipes

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  1. Terry says

    March 09, 2022 at 4:05 pm

    How many pounds of crawfish tails? One or two?

    Reply
    • Melanie Cagle says

      March 11, 2022 at 1:31 am

      Thanks Terry, I missed that in my recipe card (of all things!). I would use 2lb for a pie of this size.

      Reply

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I'm Melanie, I am mom to two beautiful children and married to James - my American sweetheart (I'm British).  A transplant in Houma, South Louisiana I have found a love for all Cajun and Creole food.
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