Real Recipes From Real Home Cooks ®

crawfish pie

a recipe by
William Hornsby
Corcoran, CA

This pie is amazing! I grew up eating this and learned how to make it from my mother. She is amazing as well! I have used the same exact recipe that she used except that i use Tony Chachere's Creole seasoning in place of the Salt and Pepper. Enjoy!! This recipe and ingredients will make two full pies.

serves 12 to 16 people (Two pies cut into 6 or 8 pieces each)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For crawfish pie

  • 2 lb
    crawfish tails (shrimp is a good substitute if you don't have crawfish tails)
  • 1 c
    onion, chopped
  • 1 c
    celery, chopped
  • 2 clove
    garlic, minced
  • 1 stick
  • 1 can
    cream of mushroom soup
  • 1 can
    evaporated milk
  • 1 Tbsp
  • salt and pepper (i prefer to use tony chachere's creole seasoning)
  • 4
    pie crusts (any brand)

How To Make crawfish pie

  • 1
    Sauté onions, celery, and garlic in the butter over high heat in a sauce pan until thoroughly cooked (approximately 5 to 10 minutes). Add soup, milk, and cornstarch and cook over high to medium heat for 10 minutes, stirring occasionally.
  • 2
    Add crawfish tails and cook over high to medium heat until tender (approximately 10 to 15 minutes). Add seasoning to desired taste.
  • 3
    Pour filling into bottom pie crusts. Cover with top crusts and cut small slits into crust. Bake at 350 for 15 minutes then reduce heat to 300 and bake until golden brown (approximately 35 to 40 minutes).

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