Recipe courtesy of Bob Persons

Crawfish Pie

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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 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


  1. Make a brown roux with butter and flour, mix in the minced vegetables to cool, add cream to thin, if needed.
  2. 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).
  3. Pour the hot crawfish mixture into the pie crust and serve hot.

Spice Mixture:

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