Fresh vegetables and crawfish abound in this delectable pie. When you create this pie, even the pickiest eaters will like crawfish!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) prepared deep-dish pie crust
- ¼ cup butter
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 ½ teaspoons salt
- ½ teaspoon ground cayenne pepper
- ⅛ teaspoon white pepper
- 1 cup diced tomatoes
- 12 ounces peeled crawfish tails
- 2 tablespoons all-purpose flour
- 1 cup water
Instructions
- Place the pie crust into a deep-dish pie plate.
- 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.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 845 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use any water at all – just added the flour right into the veggie/crawfish mix. It thickened right up. I also added a crust on top of the pie. I omitted the cayenne, my family is light weights.
Finally found a recipe that makes a firm pie. I’ll cut the salt and cayenne in half next time. Too much of each. used about 1/4 cup water, not a full cup. I think the trick to thickening it is letting it cool for 20 minutes prior to putting it in the shell. Excellent idea!
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.
Great flavor! Just added a little garlic and creole seasoning. However, it was runny. Any suggestions?
The strong five star review is well deserved. Makes a very enjoyable and tasty meal. Easy to make, and affords lots of time to do other things while it’s resting and baking. Used 2 pounds of crawfish tail meat. Substituted 1 can cream of celery soup for water. Seasoned as written plus added Slap Ya Mama cajun seasoning. It was a little runny after stirring in the diced tomatoes and crawfish tails, and drained off most of the excess liquid. Next time, I’ll drain the tomatoes before adding to skillet. Nice recipe, Randy!
Awesome! Tried a few variations. If you add corn it takes some of the heat out.
This recipe is so good! I placed my own twist in it with seasoning. It tastes like a gumbo pie.
Very good I think I could eat a whole pie by myself. This recipe needs more that
This was wonderful. We had tons of crawfish left over and used the tails to make a few of these pies. Made it exactly as the recipe, except we made our own crust. Good stuff. Will be using this recipe every year from here on out during crawfish season.
This is delicious!! I added mushrooms and instead of butter I used a lighter version. Next time I’m going to try less water bc it was a little runny but still absolutely delicious!! It takes some time to make but well worth it 🙂
This was very good. I added garlic and used Rotel tomatoes. Also, I used shrimp stock in the place of water. We loved it!
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!
Very good, it doesn’t state to use a top crust but I did and I used a can of Diced Spicy Peppered Tomatoes so that made it real hot which is how we like it, very yummy!
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!!!
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.
wow ! this recipe was amazing.it is so simple that even an inexperienced cook can cook this like a pro. i omitted the tomato and i added 3/4 can of cream of chicken . and i added corn which gave the pie a added mouth – explosion. explore with this recipe ! 5 stars
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!
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.
Delicious! I altered the recipe by adding some yellow squash that I had on hand. I didn’t use any water at all – just added the flour right into the veggie/crawfish mix. It thickened right up. I also added a crust on top of the pie. And I used 2 Tablespoons of Creole Seasoning (we like our spicy!).
There are not enough stars for this! I doubled recipe, used 2 crusts in a deepdish pan. Everyone came back for more!
Yummy! I had leftovers from a big crawfish boil in our subdivision and made this the next day. Didn’t change a thing. Hubby and I are finishing it up tonight – can’t wait!