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crawfish pie in the middle of the image with bell peppers and cooked crawfish on the outside
5 from 1 vote

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
Cook Time40 minutes
Additional Time20 minutes
Total Time1 hour 45 minutes
Servings: 8
Cuisine: Southern Food
Author: Melanie Cagle

Video

Equipment

Ingredients

  • ½ Cup Unsalted Butter 1 Stick
  • ½ Cup All Purpose Flour
  • 2 Medium Yellow Onion chopped
  • 2 Sticks Celery chopped
  • 2 Bell Peppers chopped
  • 4 Cloves Garlic minced
  • ¼ Cup Panko Bread Crumbs
  • 2 lb Peeled Crawfish Tails
  • 1 Can Tomatoes and Chilies 10oz, 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 Cream
  • ½ Cup Milk 2%
  • 2 Refrigerated Pie Crusts
  • 1 Large Egg beaten
  • ½ Teaspoon Coarse Salt

Instructions

  • Using a Dutch Oven melt the stick of butter.
  • Add flour and cook on a medium heat, continuously stirring until a caramel like color has been reached.
  • Add your chopped onions, bell peppers and celery. Cook until translucent (about 10 minutes).
  • Add garlic and cook a further 2 minutes.
  • Add chicken broth, tomatoes and chilies, bread crumbs and all the seasonings. Cook for 10 minutes.
  • Add the crawfish tails and stir carefully.
  • Add heavy cream, stir and cook for 10 minutes on low-medium heat. Preheat oven to 400°F.
  • Add milk, stir and turn off the heat.
  • Take one of the pie crusts and press evenly into a 10" pie dish. Fill the crust with the pie filling.
  • 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.
  • 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.
  • 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.

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
Did You Make This?Mention @caglediaries or tag #caglediaries!

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