Crawfish Pie

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
Be the first to rate!
Classic Louisiana crawfish pie with a creamy filling of sautéed crawfish tails, the holy trinity, and savory seasonings, all tucked into a flaky double crust. This hearty main dish brings authentic Cajun comfort to your table.

Ingredients

8 servings
  • 1 cup onions, chopped
  • 1 cup parsley, chopped
  • 1 cup bell pepper, chopped
  • 1 tsp garlic
  • 1 (10 oz) can cream of celery soup
  • 3/4 stick butter
  • 4 ounces tomato sauce
  • 1 lb crawfish
  • 1/2 cup seasoned bread crumbs
  • 1 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 1 tsp red pepper
  • 2 unbaked pie shells

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. In a large pot, sauté onions, bell pepper, parsley, and garlic in butter until tender, about 8-10 minutes.
  3. Add cream of celery soup, tomato sauce, and crawfish. Continue to cook on low temp for 10 minutes, stirring constantly.
  4. Turn off heat. Add bread crumbs, salt, red pepper, beaten egg, and milk. Mix well and pour into an unbaked pie shell. Cover with the other pie shell and cut slits into the top crust to vent.
  5. Bake approximately 35 minutes at 350°F until the crust is golden brown.

Common Problems and Solutions

Q: Why is my filling too runny?

A: Make sure to cook the filling mixture for the full 10 minutes and add the full amount of bread crumbs—they act as a thickening agent. If your filling is still thin, add an extra tablespoon or two of bread crumbs before pouring into the shell.

Q: How do I prevent a soggy bottom crust?

A: Make sure your filling has cooled slightly before adding to the pie shell, and don't skip the bread crumbs. You can also brush the bottom crust with a little beaten egg before adding the filling to create a moisture barrier.

Q: Can I make this ahead?

A: Yes, assemble the pie completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if going straight from the fridge to the oven.

Tips and Techniques

For extra richness, use half-and-half instead of regular milk. The pie is done when the crust is golden brown and you can see the filling bubbling through the slits in the top crust.

Ingredient Substitutions

  • crawfish: shrimp, chopped into bite-size pieces
  • cream of celery soup: cream of mushroom soup
  • unbaked pie shells: homemade pie crust or puff pastry
  • parsley: green onion tops, chopped

Equipment Needed

  • Large pot or deep skillet for sautéing
  • 9-inch pie pan
  • Knife for cutting vent slits

Historical Context

Crawfish pie became popular in Cajun country as a way to stretch precious crawfish tails into a filling meal that could feed a whole family. It’s a springtime favorite when crawfish are at their peak.