Cajun & Creole

Crawfish Pie

Name: Crawfish Pie
Total time: 60 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 2 refrigerated pie crusts (1 top, 1 bottom); 1 lb peeled crawfish tails (with fat); 1/4 cup butter, 1/4 cup flour; 1 onion, 1 bell pepper, 2 stalks celery (finely diced); 1/2 cup evaporated milk

Golden, flaky pastry cradling a creamy Cajun filling of crawfish tails, onion, celery, and bell pepper — a portable Louisiana classic that's pure comfort in every slice.

60 minutes

Serves 4

Dinner

Contains common allergens

celery Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
Preheat the oven to 375°F (190°C). Unroll one pie crust and press it into a 9-inch pie dish.

2
Melt butter in a skillet over medium heat. Sauté the onion, bell pepper, and celery until very soft (about 8 minutes).
3
Sprinkle flour over the vegetables and stir continuously for 3 minutes to create a blonde roux.
4
Slowly stir in the evaporated milk to create a thick cream sauce, then gently fold in the crawfish tails, seasoning with Cajun spices.
5
Pour the savory filling into the bottom pie crust. Top with the second crust, crimp the edges tightly to seal, and cut three slits in the top for steam to escape.
6
Bake for 35-40 minutes until the crust is deeply golden brown. Let cool for 10 minutes before slicing.

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