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Crawfish Pie recipe

A double-crusted pie filled with crayfishnestled in a spicy Cajun-seasoned tomato cream filling.

Recipe: Crawfish Pie

1 onion, diced
2 garlic cloves, minced
1/2 green bell pepper, seeded and diced
2 celery ribs, chopped
1/2 cup butter
1/4 cup tomato sauce
1 pound crayfish, peeled
1/4 cup chopped flat-leaf parsley
1/2 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 large egg
1 cup milk
Pastry for 1 (9-inch) double-crust pie

  • Saute diced onion, minced garlic cloves,diced green bell pepper, and chopped celery in butter until soft.
  • Add tomato sauce, peeled crayfish, andchopped parsley. Cook slowly for 10 minutes then remove fromthe heat.
  • Add dry bread crumbs, salt, cayenne pepper,egg, and milk; mix well.
  • Pour in a 9-inch unbaked pie shell thencover with the top pastry sheet; flute to seal and cut ventsfor the steam to escape.
  • Bake for 35 to 40 minutes in a 350°F(175°C) oven.

    Makes 6 servings.

    Crawfish Pie(s) – Recipe

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  • Comments

    1 Comment


    In total, this recipe took about an hour including brainstorming time. And these little crawfish pie bites are addicting. Filling, addicting, and delicious! Plus, there are lots of veggies and tons of flavor in one little bitty bite. Do you ever have those weekends where you do absolutely nothing and it s glorious? I had one this weekend, and it was everything I wanted and more.

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