Crawfish Pie

Crawfish Pie is a double crust pot pie filled with celery, peppers, onions and crawfish in a rich Cajun gravy. This pot pie is both comforting and delicious and can be made right in your home kitchen.

We are huge fans of Cajun cuisine. Red Beans and Rice, Jambalaya and Boudin all make it to our supper menu regularly. After years of my mom telling me I needed to try crawfish pie, we finally gave it a try. Mom is right, it’s so good y’all!

Ingredients for Crawfish Pie:

• Celery
• Onions
• Bell Peppers
• Mushrooms
• Granulated Garlic
• Kosher Salt
• Black Pepper
• Red Pepper
• Vegetable Oil
• Butter
• All Purpose Flour
• Seafood or Chicken Stock
• Blackened Seasoning or Creole Seasoning
• Heavy Cream
• Crawfish Tails
• Pie Crust

How to Make Crawfish Pie:

• Start by making a roux. In a heavy bottom pan, add vegetable oil, butter and flour. Cook over low heat, stirring often.
• Roux will become a dark peanut butter color. Do not leave the roux unattended. Remove from heat and set aside.

• Meanwhile cook onions, peppers and celery in olive oil over medium heat until vegetables start to soften.

• Stir in mushrooms, cooking until softened.

• Season with garlic, salt, black pepper and red pepper.

• In a dutch oven or large pan, add the seafood stock with 1 cup of the roux, vegetables and blackened seasoning. 

• Cook over medium heat until mixture just comes to a boil and starts to thicken.
• Add additional roux if mixture seems too thin or add a bit more broth if it seems too thick. Remaining roux can be refrigerated or frozen for another use.

• Lower to simmer, stir in cream. 

• Add crawfish tails.

• Mix well and remove from heat.

• Place one pie crust into a deep dish pie plate. 

• Pour in filling.

If you have extra filling, you can pour it into a small oven safe skillet and top it with your pie dough scraps for a small crawfish pie. It can also be refrigerated or frozen to enjoy later. 

• Top with remaining pie crust, trimming the edges. 

• Use a fork to crimp the edges, pressing the layers of pie crust together. Cut vent holes into the pie crust with a sharp knife. 

• Place pie onto a baking sheet to catch any spills in the oven. 
• Bake for 45 minutes or until pie crust is golden brown. If pie crust starts to brown too quickly, loosely cover with foil.
• Remove from oven and allow to cool about 15 minutes before serving. 

How to Store and Reheat:

Store leftovers covered in the refrigerator up to 2 days. 

Reheat covered in foil on a baking sheet in a 350° for about 20 minutes or until heated through.

It can also be heated on the stovetop in a skillet. Break up pie crust into the filling. Cook over medium heat, stirring often, about 8 – 10 minutes.

Where to Find Crawfish Tails:

We found frozen crawfish tails in the frozen section of the grocery store near the frozen shrimp. 

We all love venison steak pot pie so I knew this Louisiana crawfish pie was going to be a surefire hit for dinner. This Cajun Chicken Casserole is another hearty dinner favorite. 

Crawfish pie has so many layers of flavor and it is beyond comforting and delicious. If you are craving some down home cooking, add it to your list to try. 

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Crawfish Pie

Crawfish Pie is a double crust pot pie filled with celery, peppers, onions and crawfish in a rich Cajun gravy.

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Main Dishes

Cuisine: Cajun

Keyword: Cajun pot pie, comfort food, crawfish recipes, seafood pot pie

Servings: 6 servings

Author: Milisa

Ingredients

for the roux:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 3/4 cup all purpose flour

for the filling:

• 2 tablespoons vegetable oil
• 2 cups diced celery
• 2 cups diced onion
• 2 cups diced bell peppers
• 8 white mushrooms diced
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 3 cups seafood or chicken stock
• 1 tablespoon Blackened Seasoning
• 1/2 cup heavy cream
• 1 pound crawfish tales cooked
• 2 prepared pie crusts

Instructions

• Start by making a roux. In a heavy bottom pan, add vegetable oil, butter and flour. Cook over low heat, stirring often.
• Cook until roux is a dark peanut butter color, about 30 minutes, stirring continually. Keep a watch at all times, it is easy to burn the roux.
• Add onions, peppers and celery with olive oil to a skillet and cook over medium heat until vegetables start to soften. Season with garlic, salt, black and red pepper. 
• Mix in mushrooms and continue to cook until softened.
• In a dutch, add the seafood stock with 1 cup of the roux, vegetables and blackened seasoning. 
• Cook over medium heat until mixture just comes to a boil and starts to thicken.
• Add additional roux if mixture seems too thin or add a bit more broth if it seems too thick. Remaining roux can be refrigerated or frozen for another use.
• Lower filling to simmer, stir in cream. 
• Stir in crawfish tails. Remove from heat. 
• Place pie crust into a deep dish pie plate. 
• Pour in filling. 
• Top with remaining pie crust, trimming the edges. 
• Use a fork to crimp the edges, pressing the layers of pie crust together. Cut vent holes into the pie crust with a sharp knife. 
• Place pie onto a baking sheet to catch any spills in the oven. 
• Bake for 45 minutes or until pie crust is golden brown. If pie crust starts to brown too quickly, loosely cover with foil.
• Remove from oven and cool about 15 minutes before serving. 

Notes

Cover and refrigerate leftovers.

Crawfish pie can be reheated covered with foil in a 350° oven for about 25 minutes.

You can also reheat it on the stove top, crumbling up the crust and filling into a skillet. Cook over medium heat, stirring often, about 8 -10 minutes.