In The Kitchen: Recipes

Crawfish Pie

Crawfish Pie

By Steve Hall

Crawfish Pie is a great way to get folks to try them little mud bugs from Louisiana. No peelin' and pinchin'. Just go to the store and buy some crawfish tail meat and whip this up. If you have never tasted crawfish pie you will share it with all your friends.


• 1/4 stick butter
• 1 cup celery / 1 cup onions / 1 cup red bell pepper
• 1 lb of crawfish tail meat
• 1/2 cup whipping cream
• 3/4 cup chopped green onions
• 1/4 cup minced garlic
• 1/2 cup cream of mushroom soup
• 1 egg yoke
• 3/4 cup parsley flakes
• 1/8 cup zinfandel wine
• 1/2 cup store bought bread crumbs
• 1/8 tsp cayenne pepper
• 1/8 white pepper
• 2 Pie crusts

Cooking Directions:

Start by melting the butter in your pan. Add your celery, onions, and red bell pepper. Over medium high heat cook for 3 minutes till slightly soft. Add whipping cream, chopped green onions, garlic, and cream of mushroom soup. Stir in one egg yolk. Add parsley, wine, bread crumbs, crawfish, and your cayenne and white peppers. Mix thoroughly and pour into pie crust. Cover with another pie crust and cut slits in the top crust. Brush the top crust with an egg and milk wash and bake at 350 until golden brown!

Copyright 2024 by Buckmasters, Ltd.

Copyright 2020 by Buckmasters, Ltd