Crawfish Pie
Delight your senses with this rich and savory Crawfish Pie, a classic Southern comfort food that combines bold Cajun flavors with a flaky, golden crust. Packed with tender crawfish tails, aromatic vegetables like bell peppers, onions, and celery, and a creamy, spiced filling infused with Cajun seasoning, Worcestershire sauce, and a hint of hot sauce, this pie is pure decadence in every bite. The buttery pie crust encloses the luscious filling, creating a hearty dish that's perfect for family dinners or entertaining guests. With just 20 minutes of prep and a bake time that fills your kitchen with irresistible aromas, this recipe serves up authentic Louisiana flavor in a way that's both easy to make and unforgettable to eat. Perfect for seafood lovers and fans of Southern cuisine, this Crawfish Pie is a showstopping centerpiece that’s sure to capture hearts (and taste buds!).
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic, minced
- 1 pound crawfish tails, peeled and cooked
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 tablespoon Cajun seasoning
- 3 stalks green onions, chopped
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 crusts refrigerated pie crusts
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the onion, green bell pepper, and celery to the skillet. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crawfish tails to the skillet, and cook for 2-3 minutes until heated through.
Sprinkle the flour over the mixture and stir well to incorporate. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock and heavy cream while stirring continuously to create a smooth sauce.
Add the Worcestershire sauce, hot sauce, and Cajun seasoning. Stir well to combine.
Allow the mixture to simmer for 5-7 minutes, until slightly thickened.
Stir in the chopped green onions, parsley, salt, and black pepper. Remove the skillet from the heat and let the filling cool slightly.
Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the dish.
Pour the crawfish filling into the pie crust, spreading it evenly.
Cover the pie with the second crust. Trim any excess dough, and crimp the edges to seal.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to create a golden, shiny finish during baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
