World Flavors Cookbook

Louisiana Crawfish Pie

Creamy crawfish tail filling in a flaky pie crust — a Louisiana Cajun classic made with the trinity (onion, celery, bell pepper), cream, and plenty of cayenne.

Cuisine: United States

Ingredients

• 450g crawfish tails (or shrimp)
• 1 double pie crust (store-bought or homemade)
• 4 tbsp butter
• 1 onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 200ml heavy cream
• 2 tbsp flour
• 1 tsp Old Bay or Cajun seasoning
• 1/2 tsp cayenne
• Salt, thyme, bay leaf
• 2 tbsp sliced green onions

Instructions

1. Preheat oven to 375F.
2. Melt butter. Saute onion, celery, and bell pepper (the trinity) until soft.
3. Add garlic. Cook 1 minute.
4. Sprinkle flour over vegetables. Stir 2 minutes.
5. Add cream, seasoning, cayenne, and bay leaf. Simmer until thick.
6. Add crawfish and green onions.
7. Line a pie dish with one crust. Fill. Top with second crust. Crimp and vent.
8. Bake 35-40 minutes until crust is golden.