Crawfish Pie

Crawfish Pie Recipe

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Janis McRae


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

★★★★★ 1 vote



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
unbaked 9" pie shell


1To make the roux, heat oil and flour in heavy skillet. Cook, stirring constantly, until it reaches a light brown color. Set aside
2For 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.
3Add crawfish meat, green onions and parsley. Season to taste and cook on medium heat for 20 minutes.
4Dissolve 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.

About Crawfish Pie