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crawfish pie

(1 rating)
Recipe by
Janis McRae
Central, LA

This is one dish that deserves to be immortilized in that famous Louisiana song! "Jambalaya, crawfish pie, filet gumbo!"

(1 rating)

Ingredients For crawfish pie

  • ROUX:
  • 1 c
  • 1 c
  • 2 c
    chopped onions
  • 1 c
    chopped bell pepper
  • 1 c
    chopped celery
  • 2 lb
    crawfish tail meat. cut up
  • 1/4 c
    chopped green onion tops
  • 1/4 c
    chopped fresh parsley
  • 4 c
    water (approximately)
  • 1/4 c
    white wine
  • 2 Tbsp
  • 2 c
    cooked white rice
  • salt and pepper to taste
  • 1
    unbaked 9" pie shell

How To Make crawfish pie

  • 1
    To make the roux, heat oil and flour in heavy skillet. Cook, stirring constantly, until it reaches a light brown color. Set aside
  • 2
    For filling: Add onions, bell pepper and celery to roux. Cook until limp. Add water slowly to mixture, stirring well and boil slowly for about 10 minutes.
  • 3
    Add crawfish meat, green onions and parsley. Season to taste and cook on medium heat for 20 minutes.
  • 4
    Dissolve cornstarch in wine. Stir into crawfish mixture. Add rice and mix thoroughly. Pour into unbaked pie shell. Bake at 350 degrees for 20 - 30 minutes or until golden brown.

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