Cajun Crawfish Pie Recipe
If you're looking for a satisfying dish that offers both familiar savory pie ingredients with some unexpected twists, this Cajun crawfish pie recipe checks the box. Tasting Table recipe developer Leah Maroney brings us this delicious concoction, which she describes as being "really pretty simple." While this isn't the type of meal that comes together in under half an hour, the prep work is straightforward. And even though the steps are easy to follow, the final result is impressive and worthy of serving to dinner party guests.
"I love that this recipe is a seafood version of a pot pie," Maroney says, and she adds, "The crawfish is the most unique part of the recipe." As she notes (and we agree), "We've all had the classic chicken pot pie and this is a nice way to switch it up." She points out another bonus for home cooks: "It's traditionally served without a top crust, which also makes it faster and easier to make!"
Gather the ingredients for this Cajun crawfish pie
To make the crust, you'll need unsalted butter, salt, and flour. For the filling, pick up a medium-sized yellow onion, a bell pepper, and celery stalks in the produce section. You'll also need salted butter, Cajun seasoning, salt, all-purpose flour, canned tomatoes (chopped), seafood stock, crawfish tails with the shells removed, chopped green onions, and chopped fresh parsley.
Maroney points out, "Sometimes crawfish are hard to find depending on where you live," and warns, "They are usually frozen whole, so you might have to defrost and remove the meat from the tails, which can be a lot of work!" If you can't source the crustacean (or don't want to bother with the effort), she notes that "You can swap the crawfish for lobster or shrimp."
Combine the pie crust ingredients
Set up your food processor and add the unsalted butter, ½ teaspoon of salt, and cup of flour. Pulse the ingredients together until pea-sized crumbs begin to form. Then, carefully add ice cold water to the mixture 1 tablespoon at a time, pulsing to combine. Stop adding water once the mixture holds together when pressed between your thumbs.
Shape the dough into a ball and wrap it tightly with plastic. Then, transfer the dough ball to the fridge for at least 2 hours and up to 48 hours. This will help the butter harden and create a better consistency once baked.
Cook the filling
Set out a cutting board and dice the onion, bell pepper, and celery stalks. Then, place a large saute pan on a burner on medium heat and add the diced vegetables, butter, and Cajun seasoning. Cook for 3 to 5 minutes until the vegetables soften slightly. Then, add 2 tablespoons of flour and stir it into the vegetables to properly distribute it.
Still on medium heat, add the chopped canned tomatoes and seafood stock and cook the mixture for 3 to 5 minutes until the texture has thickened. Add the crawfish tails and green onion to the vegetables, as well as salt and pepper to taste. Keep cooking the ingredients for another 3 to 5 minutes, then remove the pan from the burner and let the filling cool down to room temperature.
Roll out the pie crust and fill
Once the filling is cooked and the dough has been chilling for at least 2 hours, preheat the oven to 375 F and transfer the dough to a floured surface. Roll it out into a large circle, then place it into an 8-inch pie pan. Carefully go around the edges, crimping the side of the crust. Now, evenly distribute the crawfish filling into the pie shell.
Bake the pie then serve
When the oven reaches temperature, place the uncovered pan onto a rack and bake the pie for 30 minutes. When the crust is a nice golden brown color, remove the pie from the oven and let it cool down before garnishing it with chopped parsley and slicing. Maroney suggests serving it "with a nice side salad or on its own."
If you want to make this to serve at a future date, she recommends wrapping the cooled pie tightly with plastic and foil and freezing it for up to 6 months. When you're ready, "Allow it to thaw in the refrigerator overnight and then reheat in a 350 F oven for 20 minutes."
- For the crust
- 8 tablespoons unsalted butter
- ½ teaspoon salt
- 1 cup flour
- For the filling
- 1 medium yellow onion
- 1 bell pepper
- 2 stalks celery
- 6 tablespoons salted butter
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup canned tomatoes, chopped
- ½ cup seafood stock
- 1 pound crawfish tails, shells removed
- 2 green onions, chopped
- 1 tablespoon fresh parsley, chopped
- Add the unsalted butter, salt, and 1 cup of flour to a food processor and pulse until pea-sized crumbs form.
- Slowly add ice water 1 tablespoon at a time until the mixture holds together when you press it between your thumbs.
- Form the dough into a ball and wrap it in plastic wrap. Store it in the refrigerator for 2 hours or up to 48 hours.
- Dice the onion, bell pepper, and celery.
- Add the diced vegetables, salted butter, and Cajun seasoning to a large pan and sauté over medium heat for about 3 to 5 minutes until the vegetables are slightly softened.
- Add the flour to the vegetables and stir until evenly distributed.
- Add the canned tomatoes and seafood stock and cook for 3 to 5 minutes over medium heat until the mixture has thickened.
- Add the crawfish tails, green onion, and season with salt and pepper to taste.
- Cook for about 4 minutes over medium heat, then remove from heat and cool to room temperature.
- Preheat the oven to 375 F.
- Roll out the chilled dough into a large circle on a floured surface.
- Line an 8-inch pie pan with the pie dough and crimp the edges of the crust.
- Fill the crust with the crawfish filling.
- Bake uncovered in the preheated oven for 30 minutes or until the crust is golden brown.
- Remove from the oven and allow to cool, then garnish with parsley, slice, and serve.
| Calories per Serving | 306 |
| Total Fat | 21.2 g |
| Saturated Fat | 12.8 g |
| Trans Fat | 0.3 g |
| Cholesterol | 118.5 mg |
| Total Carbohydrates | 17.4 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 2.1 g |
| Sodium | 399.7 mg |
| Protein | 12.1 g |
