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Crawfish Pies

Crawfish Pies

Crawfish pies are a New Orleans favorite that are very popular at festivals and outdoor events.

  • Prep Time: 30 minutes, plus time to make the dough
  • Total Time: 1 1/2 hours
  • Yield: 12 first-course servings


  • Basic Pie Dough, divided into 12 balls, and chilled
  • 2 tablespoons unsalted butter
  • 1/4 cup minced onions
  • 1/4 cup minced green bell peppers
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced celery
  • 1 1/2 tablespoons Emerilís Creole Seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1 pound (2 cups) peeled crawfish tails
  • 1teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped green onions
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten in separate cups
  • 2 tablespoons bread crumbs
  • 2 tablespoons olive oil


  • Prepare the Basic Pie Dough and refrigerate.

  • Melt the butter in a medium skillet over high heat. When the butter sizzles, add the onions, green and red peppers, celery, Creole Seasoning, and salt and saute, shaking the skillet or stirring occasionally, for 3 minutes. Add the garlic and crawfish tails and cook, stirring occasionally and shaking the skillet, for 2 minutes. Stir in the hot pepper sauce, Worcestershire, and green onions, and cook for 2 minutes. Whisk in the cream. Stir in 1 of the beaten eggs slowly just a little at a time (if you add it too quickly, youíll have scrambled eggs). Remove the skillet from the heat and stir in the bread crumbs. Makes 3 cups.

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment or wax paper.

  • Remove the dough from the refrigerator. On a floured surface, roll out each ball into a thin circle of dough, about 1/8 inch thick. Trim edges of each circle to form a round of dough about 5 inches in diameter.

  • Brush a 1/4-inch border around the edges of each dough square with the remaining egg. Place about 1/4 cup of the crawfish filling toward the corner of each square and fold the dough over to form a triangle. Crimp the edges with a floured fork and place the pies on the baking sheet. Brush the top of each pie with olive oil. Bake until lightly browned, for about 25 minutes.

  • To serve, wrap the hot pies in paper towels or paper napkins. Serve with mugs of cold beer (Dixie or Abita are New Orleans favorites) and you've got your own crawfish festival.