Crawfish Pie-Tart

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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“Jambalaya and a crawfish pie and fillet gumbo… ‘Cause tonight I’m gonna see my ma cher amio” Could this be the same crawfish pie in this “Jambayla” song?


  • 3/4 medium bell pepper, chopped
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 3/4 cup butter
  • 6 tbsp crawfish fat (optional)
  • 1 1/2 lbs crawfish tails
  • 1/2 cup minced parsley
  • 1/2 cup green onions
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 1/4 tsp red pepper
  • 1/2 tsp garlic powder
  • Cornstarch to thicken
  • Dough for pie crust


Step 1

In a medium saucepan, sauté bell pepper, onion and celery in butter until tender. Add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken, if necessary, with a little cornstarch. Let it cook long enough to thicken gravy. Then allow to cool.

Step 2

Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten and seal edges. Cut two or three one-inch long slits in the top crust. Individual tart/pies can be made and baked using a muffin pan with large cups.

Step 3

Bake 10 minutes at 450 degrees, then lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.

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Kaplan, Louisiana Louisiana
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