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Crawfish Pie

You've probably heard the refrain from the song "Jambalaya." It goes: "Jambalaya, crawfish pie, and filé gumbo, for tonight I'm gonna see my cher-a-meeo..." That song is like the state's national anthem. Crawfish pie has to be experienced to understand the feeling from the heart that these cooks have. The crust is flaky and moist and the filling, well, it's a gastronomic delight. Serve it up for supper or lunch, with a salad of crisp greens tossed with Green Onion Dressing and some cold beer.

  • Prep Time: 50 minutes
  • Total Time: 2 hours
  • Yield: One 9-inch pie, 6 servings


  • 1/2 stick (4 tablespoons) butter
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
  • 1 pound crawfish tails
  • 2 tablepoons chopped parsley
  • 2 tablespoons flour
  • 1 cup water
  • 1/2 recipe Basic Savory Pie Crust


  • Preheat the oven to 400º F.

  • Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. SautÈ for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.

  • Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes.

  • Cut into wedges to serve.