This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the pie crust into a deep-dish pie plate.

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  • Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.

  • Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.

  • While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

285.93 calories; 10.36 g protein; 20.33 g carbohydrates; 18.34 g fat; 79.08 mg cholesterol; 845.43 mg sodium. Full Nutrition


Reviews (23)

Read All Reviews

Most helpful positive review

02/16/2010
This recipe is OUTSTANDING! Husband says he would give it 6 stars if possible. I did alter the recipe a bit... I'm sure fresh peppers/onions/celery would be better but I used frozen seasoning mix to save time. I also used Tony Chachere's Creole Seasoning in place of the salt/pepper for more Cajun flavor. One tasty addition that I would recommend: I added about a half cup of corn which provided a bit of sweetness and a little crunch. I also placed a top crust on the pie but then again I like a lot of crust. Two forks up from us!
(40)

Most helpful critical review

07/22/2018
While the recipe turned out a very tasty satisfying dish three areas need considering spicing liquid and technique: 1) The amount of cayenne pepper may be overpowering unless your guests like it really spicy. 2) The amount of liquid the recipe suggests (1 cup water) is too much and will produce a watery soupy outcome. I found a scant 2/3 cup sufficient liquid and substituted Chardonnay for the water. 3) You cannot mix 2 Tbsp flour in 1 cup liquid without getting lumps and lots of them. The proper way is to add the flour to the sauté-ed veggies mix it in thoroughly and continue to sauté for about 60 to 90 seconds. This thickens the small amount of liquid in the pan and cooks the starchy taste out of the flour. Following that add the larger amount of liquid a little at a time allow to thicken add more and so on until you have the thickness desired. I did pre-bake the bottom crust for about 15 minutes to prevent the liquid from soaking in. I also did not use a top crust. If you do apply an egg yolk wash to the top about 10 minutes before done to create a nicely browned top.
(3)
26 Ratings
  • 5 Rating Star 22
  • 3 Rating Star 2
  • 4 Rating Star 2
02/16/2010
This recipe is OUTSTANDING! Husband says he would give it 6 stars if possible. I did alter the recipe a bit... I'm sure fresh peppers/onions/celery would be better but I used frozen seasoning mix to save time. I also used Tony Chachere's Creole Seasoning in place of the salt/pepper for more Cajun flavor. One tasty addition that I would recommend: I added about a half cup of corn which provided a bit of sweetness and a little crunch. I also placed a top crust on the pie but then again I like a lot of crust. Two forks up from us!
(40)
07/28/2010
I omitted the celery and replaced it with a can of cream of celery. I also omitted the water and flour. And I used about 2 pounds of crawfish and some creole seasoning. It was easily the best seafood dish I have ever had anywhere.
(38)
04/05/2010
I cooked this for the first time this weekend. We had a crawfish boil the day before and had crawfish tails that needed to be used. I doubled my recipe as I was cooking for a pretty large group. I used the store bought pie crust. First sauted onions bell peppers celery in butter. Then added some chopped garlic. Then added diced tomatoes cream of mushroom soup evaporated milk and Tony Chachere's seasoning along with garlic powder (and cajun seasoning will do). I let this all come to a medium boil and then added cornstarch to thicken. Placed all of the filling into the buttered pie crusts and baked. It was amazing. Will be making this again. Next time I will add green onions to the filling.
(29)
07/07/2010
There are not enough stars for this! I doubled recipe used 2 crusts in a deepdish pan. Everyone came back for more!
(12)
05/10/2011
SO GOOD! Used crawfish leftover from boil... used double crust pillsbury crust... instead of salt cayenne and white pepper used more spice tony's... No tomatoes or flour or water... added one can of evap milk and one can of mushroom soup... (ideas from other reviewers) INCREDIBLE!!!
(10)
05/04/2010
Great recipe!! So easy and the flavor was wonderful. I would recommend this to any one. I did cover it with a store bought pie crust. It will remain on my favorite list!! I could have used two 12 ounce packs of crawfish meat especially since I covered the filling.
(9)
10/27/2010
This was awesome! I took advice from another reviewer & added cream of mushroom & diced tomatoes actually Rotel. Oh and instead of corn starch to thicken it I accidentally used corn meal so it was still a little runny! lol! I mixed a little shredded cheese with mayo and spread it on top to give a different topping. Next time I'm going to add a top crust & maybe a little chicken. Oh yea I'll omit the corn meal next time too!
(9)
04/19/2011
Great recipe! I suggest tasting the filling before you take it off of the heat. Ours tasted a little bland so we added some Tony Chachere's seasoning to taste. I'm sure you could substitute your favorite salty cajun seasoning.
(9)
05/18/2012
Great recipe. Wish I could have gave more stars. Like others have done I also added Tony Chacheries a can of mushroom soup and a third can of rotel tomatoes per pie. Before I added the soup I added one tbsp. of Kary's Roux for that Cajun taste and a small amount of ketchup to the mixture. Black pepper and garlic to taste. As some other people have done I also covered the mixture with another pie shell. Too thicken I added a little water and a tablespoon of cornstach. If it thickens too much just add a tad more water. This pie was the best crawfish pie that I have ever tasted bar none. Just wish I would have had fresh crawfish from a crawfish boil instead of frozen from China. Thanks for the recipe!
(8)