Crawfish Pie

Total Time:
40 min
20 min
20 min

4 servings

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/3 cup minced onion
  • 1/2 cup minced bell pepper
  • 1/4 minced celery
  • 1 cup heavy cream
  • 3/4 cup green onion chopped
  • 1 teaspoon garlic, minced
  • 1/4 cup butter
  • 1 pound crawfish tails, taken out of the shells
  • Spice Mixture, recipe follows
  • Store bought 9-inch pie crust, blind baked
  • Spice Mixture:
  • 1 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon thyme leaves
  • 1/8 teaspoon basil leaves
  • Make a brown roux with butter and flour, mix in the minced vegetables to cool, add cream to thin, if needed.

  • In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick).

  • Pour the hot crawfish mixture into the pie crust and serve hot.

  • Mix ingredients in a bowl and store in an air tight container.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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