Crawfish Étouffée Pie

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Crawfish etouffee (crawfish over rice) makes a fantastic pot pie. Just make a quick roux, add the Cajun holy trinity of onion, green bell pepper and celery with some stock and seasoning. Toss in lots of crawfish and drop it into a par baked pie shell, then cook until toasty and piping hot. We tested this recipe on tasters from New Orleans who said it’s the best they’ve ever had.

Serves: 6
Difficulty: moderate
Prep time: 15 minutes
Cook time: 60 minutes

Ingredients

  • 3 T butter
  • 3 T flour
  • ½ yellow onion, diced
  • 1 small green bell pepper, diced
  • 2 large ribs celery, diced
  • 1 T garlic, minced
  • ½ c vegetable stock
  • 2 t Tony Chachere’s Creole Seasoning
  • 1.5 lb peeled crawfish tails
  • ½ t Tabasco sauce, to taste
  • 2 prepared pie dough rounds
  • 1 egg beaten
  • 2 green onions, chopped

Steps

  1. Melt butter and flour over medium high heat, stirring constantly until a very light brown color and nutty (not doughy) aroma is released. Add half of each diced onion, bell pepper and celery and keep stirring until soft, 2 min.
  2. Add the remaining half of veg and garlic. Cook for 2 min. until soft.
  3. Add stock, seasoning and stir until thickened, 30 seconds.
  4. Add crawfish and hot sauce and simmer gently for 2 min. Chill until ready to fill the pie.
  5. Place pre-made pie crust in a pie plate, dock in several spots with a fork and blind bake with pie weights or dry beans in a thin layer over crust bottom, 15 min. at 350F.
  6. Remove pie weights and pour crawfish filling into pie. Place top crust over, crimping edges and brush crust with egg wash. Cut a few small vents in the center of the pie. Bake until golden, 25-30 minutes, turning pie half way through (place a catch pan under pie for any drips). Garnish with green onions. Serve warm.