Cajun Cookin' at Home: Crawfish Pie

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Some people make their crawfish pie to be shared, others like to make individual pot pie sized portions – we prefer something you can hold in one hand and eat while you’re walking around the yard, leaving your other hand free for a beer.  While crawfish season is in full swing we thought we’d share one of our favorite home recipes – something you can’t get at Razzoo’s.  On the off chance you have any leftover crawfish from your boil, here’s a great way to use them up.


If you’re a purist and insist on making your own pie dough, knock yourself out.  For our money the good people at Pillsbury do just fine.


Pillsbury Refrigerated Pie Crust

3 Tablespoons unsalted butter

¼ cup diced onion

¼ cup diced green peppers

¼ cup diced red peppers

¼ cup diced celery

1 Tablespoons Cajun Seasoning

2 cloves garlic, minced

1 teaspoon Louisiana hot sauce (or more to taste)

1 teaspoon Worcestershire sauce

¼ cup green onions, thinly sliced

1 pound cooked, peeled crawfish tails, about 2 cups

½ cup heavy cream

2 large eggs (one for the filling plus another for later use)



Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.


Melt the butter in a skillet over medium heat.  Add the diced onions, green and red peppers and celery and saute, stirring occasionally, for 4-5 minutes.  Add the Cajun seasoning and garlic and continue cooking another 2-3 minutes.  Do not burn the garlic.  Add the hot sauce, Worcestershire, green onions and crawfish tails and cook 2-3 minutes longer.  In a small bowl, whisk together the heavy cream and one egg.  Add this mixture slowly to the skillet – too fast and the eggs will be scrambled.  Stir until the sauce thickens and season with a little salt (if needed).  If the filling looks a little runny, you can thicken it with a couple Tablespoons bread crumbs.  Remove from heat.


Unroll the pie dough sheets onto a lightly floured surface.  Using a small bowl (5 inches across) or some other round container in your kitchen as a template, place the bowl upside down lightly on the crust.  Using a paring knife, cut the dough into 5” rounds.  Plan it out to avoid wasting dough. 


Beat the 2nd egg in a small bowl.  Brush a ¼ inch border around the edge of each circle of dough.  Place ¼ cup of the crawfish filling in the center of each circle. Fold the dough over the filling to make a half-moon pouch.  Using a fork, seal the pouch by crimping the edges of dough together.


Place the pies on the parchment lined baking sheet, brush each with a little of the egg and use the tip of a paring knife to poke a small hole in the top of each pie to allow steam to escape.  Bake until medium brown, about 25 minutes.


When ready to serve, wrap each pie in a paper napkin and serve with an ice cold beer.  Enjoy!