Mini-Crawfish Pies

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It was a great dish. The crust was delicious! My only suggestion would be to add spices to taste in lieu of the cajun seasoning. The dish is already incredibly rich, but that level of saltiness just dragged it down a bit. Next time around, I will add salt, pepper, garlic, cayenne to my liking. I may even add a little lemon juice to brighten up this very rich dish. But I will definitely make it again with my crawfish boil leftovers.

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This is actually a very good recipe. I tend to tweak things as I go along anyway, so I added the liquid only a bit at a time and there was no problem with the thickness.Also, I did not use a mostly-salt-based spice blend so it was not overly salted. I did take her literally and only put the pastry rounds on the bottom only - NOT the sides - of the muffin tins. Worked just fine, thank you very much. There is enough flour in the crawfish, that it baked to a nice outside crust that held together.That might why some of you did not have enough dough left for all the pies.

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I would have to say the filling would get 5 stars, and the pies themselves should get 2. All in all the recipe is a 4. I had to make a few modifications. First, I took the advise of several other people, and cut down on the amount of broth. I used 2 cups instead of 4. Also, I should have used less cajun seasoning. I was waaay too salty with 3 tablespoons. 1 would have been perfect. I also added cayenne and white pepper. FOR PEOPLE SAYING THEY HAD TROUBLE GETTING THE FILLING TO THICKEN... As with any sauce made from a roux, it will thicken the longer it stands. I put mine in the fridge overnight. If you try to work with this mixture while it's still very hot, you're going to be very frustrated. The pie shells were a nightmare! I put them in cupcake pans, and once in the oven the sides fell, making something that resembled a saucer more than a bowl. I fell back on some frozen puff pastry... this worked beautifully.

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I really, really loved the filling for these little pies. I mean LOVE! I have thrown out all other Crawfish Pie recipes. I've read other reviews about the filling not being thick enough, but I didn't encounter that, as I only added 2 cups of stock and thinned from there and also cut the Cajun seasoning down to 1 tablespoon. The only thing I wasn't crazy about was the crust. It wasn't bad at all, just a little greasy for me. I almost didn't go with this recipe because it seemed too simple, but really it's just right.

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I had some trouble with the filling thickening up, so I added about a cup of minute rice. I also cut out about two cups of the broth, and added a can of diced tomatoes instead for a little creole flavor, and about twice the crawfish tails; I like a lot of meat in my recipes. It ended up the consistency of an extra hearty gumbo, which is okay by me! For an extra kick, a teaspoon of cayenne worked, and I added a bit more cajun seasoning (I used Old Bay, about a teaspoon or so as well. I agree with others in that the crust isn't nearly enough, but I lacked the ingredients to double the batch, so I did half of the recipe in puff pastry instead; easier, and turned out great and flaky! If you'd like to skip making the crust, I'd definitely suggest it. I used Alton Brown's trick of spooning a layer of uncooked black beans on top of the bottom crust while baking before filling to keep it from puffing up too much. All in all, great flavor, great recipe, but personal tweaks make it better!

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After following the recipe word for word, this is the result. First of all, the crust would not brown. It stayed mushy. Second of all, the crawfish filling would not thicken. The taste was okay and we will probably eat it over rice. I give this a definite poor rating. We are longtime cajun cooks and this was a waste of good crawfish.

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In the first place, anyone from Arkansas does not count as a true Southerner! Paula you are an inspiration to those of us who live in the South! I love your family, and really enjoy the recipes that come from your beautiful kitchen and family, esp. the chicken n' dumplings. this crawfish pie was so very good, I read the other reviews before so I knew to hold on the salt. Thank you for being the "real lady" of Lady and Sons, if I ever get to South Carolina, I will ceretainly eat ! Thank you, Carolyn

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Before making this recipe, I took the advise of the people who commented before me and made MANY changes. I believe these changes make this recipe 5 stars.

One change I made on my own was to make the pies in 6-oz souffle dishes. Almost as if the recipe was made for the souffle dishes, the recipe made exactly 6 pies which was perfect for the party I was hosting. Due to the this change I took the advise of others and doubled the dough recipe.

If it is your first time making a roux, make sure you add the flour to the melted butter in parts. In other words, gradually in spoonfuls.

I took the advise of others and only put 3 TEASPOON instead of 3 tablespoons of cajun seasoning. The flavor was perfect ... I couldnt imagine anymore, the dish would be WAY too salty. I also cut the amount of chicken broth from 4 cups to 2 cups as others had suggested.

In the end, the dish came out wonderful! Everyone at my party asked for the recipe!

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First, I would like to say the recipe is very good. I think alot of folks get in a hurry to make it instead of enjoying the preperation process. Cooking is a zen for me and I take the time to enjoy it.

You can always prep veggies ahead of time, I use half the amount of spices and add to taste as I find it is easier to add than subtract, take your time with the roux and treat it gently and use half to two thirdst the amount of fluid becuase depending on how you cooked and added things you could end up with more liquid from other ingredients.

As for finding crawfish, you can get party packs of as little as five pounds shipped to your door FedEx from Louisianna Crawfish Company. I live in New Hamphire and just had some for the 4th of July. Making the pies out of leftover crawfish tails.

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I did not used crawfish I used chicken. It was good..