Crawfish Pie Recipe

Crawfish is one of the main food groups for native Louisianans. And this recipe, courtesy Louisiana Kitchen and Culture magazine, perfectly showcases one of our favorite ways to eat crawfish — in pie form! Served at dinner tables and restaurants across the state, the dish is savory yet light, making it a great option for lunch or an afternoon snack to share.

While visiting the Pelican State, we recommend ordering a crawfish pie at local eateries, like Lasyone’s Meat Pie Restaurant in Natchitoches. Known for their meat pies of all varieties, their crawfish pie is a local favorite.

Not familiar with crawfish? Get an intro course with Eight Ways to Enjoy Crawfish Around Louisiana.

Ingredients for Crawfish Pie:

• 5 tablespoons butter
• 1 cup finely diced red onion 
• 1 cup finely diced celery
• 4 finely sliced green onions, white and green parts
• 4 finely minced cloves garlic
• 1 tablespoon Creole seasoning 
• 2 tablespoons lemon juice
• 3 tablespoons flour
• 12 ounces cooked Louisiana crawfish tails
• 8 ounces shredded pepper jack cheese
• 1 prepared piecrust

Method of Preparation:

1. Preheat oven to 350 degrees.
2. Place a small sauté pan over low heat; melt 2 tablespoons butter. Add onion and celery and cook until beginning to soften, about 6 to 8 minutes; do not brown.
3. Add green onions and garlic and cook until fragrant, about 1 minute. Stir in Creole seasoning and lemon juice; set aside.
4. Place a large sauté pan over medium-low heat; add the remaining 3 tablespoons butter and melt. Whisk in flour and cook, stirring constantly, until a dark blonde roux is achieved.
5. Add cooked vegetable mix to roux and stir; stir in crawfish tails and cook until heated through.
6. Remove from heat and stir in shredded cheese.
7. Line a shallow 10-inch pie pan with prepared piecrust. Spoon crawfish mixture into piecrust.
8. Place in oven and bake until heated through and bubbly, about 15 minutes. Serve hot.

Makes 8 servings.

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