Reviewed: May 18, 2012

Great recipe. Wish I could have gave more stars. Like others have done, I also added Tony Chacheries, a can of mushroom soup and a third can of rotel tomatoes per pie. Before I added the soup I added one tbsp. of Kary's Roux, for that Cajun taste, and a small amount of ketchup to the mixture. Black pepper and garlic to taste. As some other people have done, I also covered the mixture with another pie shell. Too thicken, I added a little water and a tablespoon of cornstach. If it thickens too much just add a tad more water. This pie was the best crawfish pie that I have ever tasted, bar none. Just wish I would have had fresh crawfish from a crawfish boil, instead of frozen from China. Thanks for the recipe!

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Reviewer:

Ken

Reviewed: May 14, 2012

Very good, it doesn't state to use a top crust but I did and I used a can of Diced Spicy Peppered Tomatoes so that made it real hot which is how we like it, very yummy!

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2 users found this review helpful

Reviewer:

Boog

Cooking Level: Expert

Living In: Crestview, Florida, USA

Reviewed: 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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4 users found this review helpful

Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Apr. 17, 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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5 users found this review helpful

Reviewer:

chapp007

Cooking Level: Intermediate

Home Town: Selma, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Mar. 16, 2011

Great Recipe!! kept everything the same but I added Corn.. would use less pepper next time.

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Reviewer:

Jay Goldz

Reviewed: Dec. 11, 2010

wow ! this recipe was amazing.it is so simple that even an inexperienced cook can cook this like a pro. i omitted the tomato and i added 3/4 can of cream of chicken . and i added corn which gave the pie a added mouth - explosion. explore with this recipe ! 5 stars

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4 users found this review helpful

Reviewer:

syd

Reviewed: Oct. 25, 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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Reviewer:

Michelle

Reviewed: 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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11 users found this review helpful

Reviewer:

T-Ken

Cooking Level: Intermediate

Reviewed: Jul. 8, 2010

Delicious! I altered the recipe by adding some yellow squash that I had on hand. I didn't use any water at all - just added the flour right into the veggie/crawfish mix. It thickened right up. I also added a crust on top of the pie. And I used 2 Tablespoons of Creole Seasoning (we like our spicy!).

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3 users found this review helpful