Doug's Crawfish Pie

Doug's Crawfish Pie

Doug Matthews 338

"Crawfish and puff pastry -- does it get any better than that? Spice it up. Have fun with it."
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2 h 20 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
  2. Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
  3. Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
  4. Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
  5. Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.


  • Cook's Note
  • A red or yellow bell pepper can be substituted for the green pepper if you prefer.



Delicious!!!! Thanks so much for this wonderful recipe, Doug

Fantastic! I'm a southern girl myself, and this recipe really hits the spot. Great use of the holy trinity. We will be making this again!