Crawfish Pie Recipe - Allrecipes.com
Crawfish Pie Recipe
  • READY IN ABOUT 1½ hrs

Crawfish Pie

Read Reviews (15)

"This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!" —  

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Original recipe makes 1 9-inch pie Change Servings
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Directions

  1. Place the pie crust into a deep-dish pie plate.
  2. Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
  3. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
  4. While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Feb 16, 2010

This recipe is OUTSTANDING! Husband says he would give it 6 stars if possible. I did alter the recipe a bit... I'm sure fresh peppers/onions/celery would be better, but I used frozen seasoning mix to save time. I also used Tony Chachere's® Creole Seasoning in place of the salt/pepper for more Cajun flavor. One tasty addition that I would recommend: I added about a half cup of corn, which provided a bit of sweetness and a little crunch. I also placed a top crust on the pie, but then again, I like a lot of crust. Two forks up from us!

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Jul 28, 2010

I omitted the celery and replaced it with a can of cream of celery. I also omitted the water and flour. And I used about 2 pounds of crawfish, and some creole seasoning. It was easily the best seafood dish I have ever had anywhere.

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18 Ratings

Apr 05, 2010

I cooked this for the first time this weekend. We had a crawfish boil the day before and had crawfish tails that needed to be used. I doubled my recipe as I was cooking for a pretty large group. I used the store bought pie crust. First sauted onions, bell peppers, celery in butter. Then added some chopped garlic. Then added diced tomatoes, cream of mushroom soup, evaporated milk, and Tony Chachere's seasoning along with garlic powder (and cajun seasoning will do). I let this all come to a medium boil and then added cornstarch to thicken. Placed all of the filling into the buttered pie crusts and baked. It was amazing. Will be making this again. Next time I will add green onions to the filling.

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Jul 07, 2010

There are not enough stars for this! I doubled recipe, used 2 crusts in a deepdish pan. Everyone came back for more!

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May 10, 2011

SO GOOD! Used crawfish leftover from boil... used double crust pillsbury crust... instead of salt, cayenne, and white pepper used more spice tony's... No tomatoes or flour or water... added one can of evap milk and one can of mushroom soup... (ideas from other reviewers) INCREDIBLE!!!

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May 04, 2010

Great recipe!! So easy and the flavor was wonderful. I would recommend this to any one. I did cover it with a store bought pie crust. It will remain on my favorite list!! I could have used two 12 ounce packs of crawfish meat, especially since I covered the filling.

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Oct 27, 2010

This was awesome! I took advice from another reviewer & added cream of mushroom & diced tomatoes, actually Rotel. Oh and instead of corn starch to thicken it, I accidentally used corn meal, so it was still a little runny! lol! I mixed a little shredded cheese with mayo and spread it on top to give a different topping. Next time I'm going to add a top crust & maybe a little chicken. Oh yea, I'll omit the corn meal next time too!

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Apr 19, 2011

Great recipe! I suggest tasting the filling before you take it off of the heat. Ours tasted a little bland so we added some Tony Chachere's seasoning to taste. I'm sure you could substitute your favorite salty cajun seasoning.

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 845 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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