\nExperience the rich flavors of the Bayou with this mouthwatering Classic Louisiana Crawfish Pie, a staple of Cajun cuisine. This savory pie combines succulent crawfish, creamy sauce, and flaky crust for an unforgettable taste sensation.<\/p>\n
Are you ready to spice up your dinner routine? Look no further than the bold and delicious world of Southern-style crawfish pie recipes! This beloved dish has been a staple in Louisiana cuisine for generations, and we’re excited to share our top 18 most mouthwatering and mouth-numbingly spicy crawfish pie recipes with you.<\/p>\n
From classic Louisiana Crawfish Pie to innovative twists like Cajun Crawfish and Cornbread Pie and Spicy Crawfish and Andouille Pie, these scrumptious pies are sure to satisfy your cravings. Whether you’re a native Southerner or just looking for a taste of the Bayou in your own backyard, we’ve got the perfect recipe for you.<\/p>\n
In this article, we’ll dive into the world of spicy crawfish pie recipes and explore all the ways you can mix and match flavors to create your own unique culinary masterpiece. So grab a glass of sweet tea, get comfortable, and let’s start cooking!<\/p>\n
\nExperience the rich flavors of the Bayou with this mouthwatering Classic Louisiana Crawfish Pie, a staple of Cajun cuisine. This savory pie combines succulent crawfish, creamy sauce, and flaky crust for an unforgettable taste sensation.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound crawfish tail meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 2 cups all-purpose flour For the \u00e9touff\u00e9e filling:<\/p>\n – 1 pound crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound crawfish tail meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup crawfish tails, drained and rinsed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package crawfish tails (about 2 cups) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Ingredients:<\/strong><\/p>\n – 1 lb crawfish tails Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Roux Filling:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the filling:<\/p>\n – 1 pound crawfish tail meat For the crust:<\/p>\n – 1 cup cornmeal Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Ingredients:<\/strong><\/p>\n – 1 (14.1 oz) package frozen puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to spice up your life with these 18 mouth-watering crawfish pie recipes, straight from the heart of Louisiana! From classic Southern-style pies to bold and spicy twists, this collection has something for every crawfish lover. Whether you’re in the mood for a comforting casserole or an adventurous fusion of flavors, these recipes are sure to satisfy your cravings. So go ahead, grab your apron, and dive into the world of crawfish pie – your taste buds will thank you!<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to spice up your dinner routine? Look no further than the bold and delicious world of Southern-style crawfish pie recipes! This beloved dish has been a staple in Louisiana cuisine for generations, and we’re excited to share our top 18 most mouthwatering and mouth-numbingly spicy crawfish pie recipes with you. From classic … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":30744,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-30996","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/30996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=30996"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/30996\/revisions"}],"predecessor-version":[{"id":30997,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/30996\/revisions\/30997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/30744"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=30996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=30996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=30996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons butter
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup all-purpose flour
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. In a large skillet, saut\u00e9 crawfish, onion, and garlic in butter until the mixture is tender.
\n3. Gradually add heavy cream, whisking continuously, until the sauce thickens.
\n4. Stir in flour, paprika, salt, and pepper.
\n5. Roll out pie crust to fit a 9-inch pie dish. Fill with the crawfish mixture and smooth the top.
\n6. Brush the edges of the crust with beaten egg for a golden glaze.
\n7. Bake for 25-30 minutes or until the crust is golden brown.<\/p>\nCajun Crawfish and Cornbread Pie<\/h2>\n
\nGet ready to spice up your mealtime with this mouthwatering Cajun Crawfish and Cornbread Pie, a harmonious blend of succulent crawfish, crunchy cornbread, and rich flavors.<\/p>\n
\n– 2 cups cornbread mix
\n– 1\/2 cup heavy cream
\n– 2 tbsp butter, melted
\n– 1 tsp Cajun seasoning
\n– 1\/4 tsp paprika
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, combine crawfish, Cajun seasoning, paprika, salt, and pepper. Cook over medium-high heat until crawfish are pink and cooked through.
\n3. In a separate bowl, whisk together cornbread mix, heavy cream, and melted butter.
\n4. Pour the cornbread mixture into a 9×13-inch baking dish.
\n5. Top with cooked crawfish and bake for 30-35 minutes or until cornbread is golden brown.
\n6. Serve warm, garnished with chopped scallions and crusty bread on the side (optional).<\/p>\nSpicy Crawfish and Andouille Pie<\/h2>\n
\nThis savory pie combines the bold flavors of spicy crawfish, smoky Andouille sausage, and creamy Gruy\u00e8re cheese, all wrapped in a flaky crust. Perfect for a hearty lunch or dinner, this recipe is sure to become a new favorite.<\/p>\n
\n– 1\/2 lb Andouille sausage, sliced
\n– 2 tablespoons olive oil
\n– 1 small onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon cayenne pepper
\n– 1\/2 cup all-purpose flour
\n– 1\/2 cup Gruy\u00e8re cheese, shredded
\n– 1\/4 cup heavy cream
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n2. Cook Andouille sausage in olive oil until browned; set aside.
\n3. In the same skillet, add chopped onion and cook until translucent.
\n4. Add garlic, paprika, and cayenne pepper; cook for 1 minute.
\n5. Stir in crawfish tails, flour, and heavy cream; bring to a simmer.
\n6. Roll out pie crust and fill with crawfish mixture; top with shredded Gruy\u00e8re cheese.
\n7. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nCrawfish \u00c9touff\u00e9e Pie with Flaky Crust<\/h2>\n
\nThis hearty pie combines the flavors of Louisiana’s famous crawfish \u00e9touff\u00e9e with a buttery, flaky crust. The result is a rich and satisfying dish perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 1\/4 cup ice water<\/p>\n
\n– 1 medium onion, chopped
\n– 3 stalks celery, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon cayenne pepper
\n– 1\/2 cup all-purpose flour
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. Make the crust: In a bowl, combine flour, butter, and ice water. Mix until dough forms, then roll out into a circle, about 1\/8 inch thick.
\n3. Prepare the \u00e9touff\u00e9e filling: Cook crawfish, onion, celery, and garlic in a skillet over medium-high heat. Add paprika, cayenne pepper, flour, chicken broth, and heavy cream. Simmer until thickened, then season with salt and pepper.
\n4. Assemble the pie: Place the crust in a 9-inch pie dish, filling with the \u00e9touff\u00e9e mixture. Roll out remaining dough to form a lattice top, weaving strips over the filling.
\n5. Bake for 35-40 minutes or until crust is golden brown.<\/p>\nCheesy Crawfish Pie with Pepper Jack<\/h2>\n
\nA rich and flavorful pie that combines the bold flavors of crawfish, peppers, and cheese.<\/p>\n
\n– 1 lb crawfish tails, thawed
\n– 2 cups mixed bell peppers, diced
\n– 2 tbsp butter
\n– 1 cup grated cheddar cheese
\n– 1\/4 cup grated Pepper Jack cheese
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n1. Preheat oven to 375\u00b0F.
\n2. In a large skillet, melt butter over medium-high heat. Add crawfish and peppers; cook until shrimp are pink and peppers tender.
\n3. Stir in cheddar and Pepper Jack cheese until melted and well combined.
\n4. Roll out pie crust to fit a 9-inch pie dish. Fill with crawfish mixture and spread evenly.
\n5. Top with additional grated cheese if desired.
\n6. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nCrawfish and Shrimp Seafood Pie<\/h2>\n
\nA rich and flavorful seafood pie that combines the sweetness of crawfish with the zest of shrimp, all wrapped up in a flaky crust. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1\/2 pound large shrimp, peeled and deveined
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup all-purpose flour
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, saut\u00e9 the onion and garlic until softened. Add crawfish and shrimp; cook until pink and tender.
\n3. Stir in heavy cream, cheese, flour, paprika, salt, and pepper.
\n4. Roll out pie crust and place in a 9-inch pie dish. Fill with seafood mixture.
\n5. Bake for 25-30 minutes or until crust is golden brown.
\n6. Serve warm, garnished with chopped parsley if desired.<\/p>\nCreole Crawfish Pie with Bell Peppers<\/h2>\n
\nThis spicy pie combines the flavors of Louisiana’s crawfish boil with the sweetness of bell peppers, all wrapped up in a flaky crust. Perfect for a seafood-loving crowd!<\/p>\n
\n– 2 medium bell peppers, diced
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp paprika
\n– 1\/2 tsp cayenne pepper
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 tbsp butter
\n– 1 pie crust (homemade or store-bought)
\n– 1 cup shredded cheddar cheese<\/p>\n
\n2. In a large skillet, saut\u00e9 the bell peppers, onion, and garlic until tender.
\n3. Add crawfish, paprika, cayenne pepper, salt, and black pepper. Cook for 5 minutes.
\n4. Roll out pie crust and place in a 9-inch pie dish.
\n5. Fill pie crust with the crawfish mixture and top with cheddar cheese.
\n6. Dot the top with butter and bake for 25-30 minutes or until crust is golden brown.<\/p>\nSouthern Crawfish Pot Pie with Biscuit Topping<\/h2>\n
\nA rich and creamy crawfish pot pie filled with succulent Louisiana-style crawfish, smothered in a velvety sauce and topped with a crispy biscuit crust. This comforting dish is perfect for a cozy night in or as a show-stopper at your next dinner party.<\/p>\n
\n– 2 tbsp butter
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup heavy cream
\n– 1\/2 cup whole milk
\n– 1 tsp paprika
\n– Salt and pepper to taste
\n– 2 cups biscuit dough (homemade or store-bought)
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Add crawfish, flour, paprika, salt, and pepper. Cook, stirring constantly, for 5-7 minutes or until crawfish are pink and sauce thickens.
\n4. Stir in heavy cream and whole milk. Bring to a simmer; let cook for 2-3 minutes or until sauce has thickened.
\n5. Roll out biscuit dough to about 1\/4 inch thickness. Place over the crawfish mixture, trimming excess dough from edges.
\n6. Brush egg wash over biscuit crust.
\n7. Bake for 25-30 minutes or until biscuit is golden brown and filling hot.<\/p>\nGarlic Butter Crawfish Pie<\/h2>\n
\nThis recipe combines the richness of butter and garlic with the succulent flavor of crawfish, all wrapped up in a flaky pie crust. Perfect for a seafood lover’s dinner party or a cozy night in.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 3 cloves garlic, minced
\n– 1 pound crawfish tail meat, drained and rinsed
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 egg, beaten (for egg wash)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Roll out the pie crust and place in a 9-inch pie dish. Refrigerate for 10 minutes.
\n3. In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, 1 minute.
\n4. Add crawfish, flour, paprika, salt, and pepper to the skillet. Cook until the mixture is lightly browned, about 5 minutes.
\n5. Roll out the remaining pie crust and use to cover the filling. Crimp edges to seal.
\n6. Brush with egg wash and sprinkle with chopped parsley (if using).
\n7. Bake for 35-40 minutes or until the crust is golden brown.<\/p>\nCrawfish and Mushroom Cream Pie<\/h2>\n
\nExperience the rich flavors of Louisiana with this unique pie that combines succulent crawfish, earthy mushrooms, and a creamy filling.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 1\/4 cup all-purpose flour
\n– 1\/2 cup heavy cream
\n– 1\/2 cup grated cheddar cheese
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, saut\u00e9 crawfish, mushrooms, onion, and garlic in butter until tender.
\n3. In a separate bowl, whisk together flour, heavy cream, and cheddar cheese.
\n4. Pour the cream mixture over the crawfish mixture; stir until combined.
\n5. Roll out the pie crust to fit a 9-inch tart pan. Fill with the crawfish mixture and smooth top.
\n6. Bake for 35-40 minutes or until golden brown.<\/p>\nBayou Crawfish Pie with Hot Sauce Drizzle<\/h2>\n
\nExperience the bold flavors of Louisiana with this mouthwatering Bayou Crawfish Pie, topped with a spicy kick from our Hot Sauce Drizzle. This hearty pie is perfect for a warm evening or as a unique appetizer for your next gathering.<\/p>\n
\n– 1 large onion, diced
\n– 3 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated cheddar cheese
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)
\n– Hot Sauce Drizzle: 1\/4 cup hot sauce, 2 tablespoons butter<\/p>\n
\n2. In a large skillet, saut\u00e9 onion and garlic until softened.
\n3. Add crawfish, heavy cream, cheddar cheese, flour, paprika, salt, and pepper. Cook until mixture thickens.
\n4. Roll out pie crust and fill with the crawfish mixture.
\n5. Bake for 25-30 minutes or until crust is golden brown.
\n6. Meanwhile, melt butter in a small saucepan over low heat. Whisk in hot sauce.
\n7. Drizzle hot sauce mixture over the baked pie.<\/p>\nCrawfish and Crawdad Hand Pies<\/h2>\n
\nElevate your snack game with these crispy, savory hand pies packed with spicy crawfish and crawdads. Perfect for a quick bite or party appetizer.<\/p>\n
\n– 1 cup crawfish tails (or crawdads)
\n– 1\/2 cup chopped onion
\n– 1\/4 cup chopped bell pepper
\n– 1 jalape\u00f1o pepper, diced
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon Cajun seasoning
\n– Salt and pepper to taste
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. In a bowl, mix crawfish, onion, bell pepper, jalape\u00f1o, Worcestershire sauce, and Cajun seasoning.
\n3. Roll out puff pastry on a floured surface to about 1\/8 inch thickness.
\n4. Spoon about 1 tablespoon of the crawfish mixture onto one half of the pastry, leaving a 1\/2 inch border around the filling.
\n5. Fold the other half over the filling and press edges with a fork to seal.
\n6. Brush tops with beaten egg for a golden glaze.
\n7. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.<\/p>\nSmoky Crawfish Pie with Bacon Lattice<\/h2>\n
\nElevate your seafood game with this rich and indulgent crawfish pie, topped with a crispy bacon lattice crust.<\/p>\n
\n– 2 cups heavy cream
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon paprika
\n– Salt and pepper to taste
\n– 6 slices of thick-cut bacon, cut into strips
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, saut\u00e9 crawfish tails in butter until pink and cooked through.
\n3. In a separate bowl, whisk together heavy cream, cheddar cheese, flour, paprika, salt, and pepper. Pour mixture over crawfish and stir to combine.
\n4. Roll out pie crust to fit a 9-inch (23 cm) pie dish. Fill with crawfish mixture and smooth top.
\n5. Create the bacon lattice by weaving bacon strips onto a piece of parchment paper or foil. Place lattice on top of filling, trimming excess bacon as needed.
\n6. Bake for 25-30 minutes or until crust is golden brown.<\/p>\nCrawfish and Crab Meat Pie<\/h2>\n
\nThis decadent pie combines the rich flavors of Louisiana’s crawfish with the sweet richness of crab meat, all wrapped up in a flaky crust.<\/p>\n
\n– 1\/2 cup crawfish tail meat
\n– 1\/4 cup jumbo lump crab meat
\n– 1\/4 cup grated cheddar cheese
\n– 1 tablespoon Worcestershire sauce
\n– 1 teaspoon Old Bay seasoning
\n– Salt and pepper to taste
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. In a bowl, mix together crawfish, crab meat, cheddar cheese, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
\n3. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n4. Spoon the crawfish-crab mixture onto one half of the pastry, leaving a 1\/2-inch border.
\n5. Fold the other half of the pastry over the filling and press edges to seal.
\n6. Brush egg wash over the top crust.
\n7. Bake for 25-30 minutes or until golden brown.<\/p>\nDeep-Dish Crawfish Pie with Roux Filling<\/h2>\n
\nA twist on the classic deep-dish pie, this recipe combines succulent crawfish with a rich roux filling for a flavor-packed treat.<\/p>\n
\n– 1 9-inch pie crust
\n– 1 lb crawfish tail meat
\n– 1\/2 cup heavy cream
\n– 1\/4 cup all-purpose flour
\n– 1\/4 teaspoon paprika
\n– 1\/2 teaspoon garlic powder
\n– Salt and pepper, to taste
\n– 1\/2 cup roux filling (see below)<\/p>\n
\n– 1\/2 cup butter
\n– 1\/2 cup all-purpose flour
\n– 1 1\/2 cups whole milk<\/p>\n
\n2. In a large skillet, saut\u00e9 crawfish in heavy cream until pink and tender. Season with paprika, garlic powder, salt, and pepper.
\n3. Roll out pie crust and place in a 9-inch deep-dish pie plate.
\n4. Fill pie crust with crawfish mixture, leaving a 1\/2-inch border around edges.
\n5. Make roux filling by melting butter in a saucepan over medium heat. Whisk in flour to form a smooth paste. Gradually add milk, whisking until thickened.
\n6. Pour roux filling into pie crust, covering crawfish.
\n7. Bake for 35-40 minutes or until crust is golden brown and filling is bubbly.<\/p>\nSpicy Crawfish Pie with Jalape\u00f1o Cornbread Crust<\/h2>\n
\nElevate your comfort food game with this bold and flavorful pie, featuring succulent crawfish, spicy peppers, and a crispy cornbread crust.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1\/4 cup Cajun seasoning
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/2 cup heavy cream<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 large egg
\n– 2 jalape\u00f1os, seeded and finely chopped<\/p>\n
\n2. In a skillet, saut\u00e9 onion, garlic, and crawfish until the crawfish are pink and tender.
\n3. Stir in Cajun seasoning, paprika, salt, and pepper.
\n4. In a separate bowl, whisk together heavy cream and melted butter. Pour into the skillet and stir to combine.
\n5. To make the crust, mix cornmeal, flour, baking powder, and salt in a bowl.
\n6. Add melted butter, egg, and chopped jalape\u00f1os; stir until a crumbly mixture forms.
\n7. Press the crust mixture into a 9-inch pie dish. Fill with the crawfish mixture.
\n8. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.<\/p>\nCrawfish and Tasso Ham Pie<\/h2>\n
\nSavor the flavors of Louisiana with this creamy crawfish pie filled with spicy tasso ham and a hint of Cajun spice.<\/p>\n
\n– 1 lb crawfish tail meat, rinsed and drained
\n– 1\/4 cup Tasso ham, diced
\n– 2 tablespoons butter, melted
\n– 1 tablespoon all-purpose flour
\n– 1 teaspoon Cajun seasoning
\n– Salt and pepper to taste
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. In a large skillet, combine crawfish, Tasso ham, butter, flour, Cajun seasoning, salt, and pepper. Cook over medium heat until crawfish is lightly coated with the mixture, about 5 minutes.
\n3. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch. Spoon crawfish mixture onto one half of the pastry, leaving a 1\/2-inch border around edges.
\n4. Fold other half of pastry over filling, pressing edges to seal. Brush with beaten egg for glaze.
\n5. Place pie on baking sheet and bake for 25-30 minutes, or until golden brown.<\/p>\nHerbed Crawfish Pie with Puff Pastry<\/h2>\n
\nA flavorful twist on traditional seafood pie, this recipe combines the sweetness of crawfish with the savory flavors of herbs and spices.<\/p>\n
\n– 1 lb crawfish tail meat, rinsed and drained
\n– 2 tablespoons butter
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Add crawfish, thyme, paprika, salt, and pepper. Cook for an additional 2-3 minutes or until crawfish are lightly coated with the mixture.
\n4. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n5. Spoon crawfish mixture onto one half of the pastry, leaving a 1\/2-inch border around edges.
\n6. Brush edges with beaten egg for sealing.
\n7. Fold other half of pastry over filling; press edges to seal.
\n8. Place pie on baking sheet and brush top with remaining egg wash.
\n9. Bake for 25-30 minutes or until golden brown.<\/p>\nSummary<\/h2>\n