Crawfish Pie Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 tablespoons butter
  • ½ cup celery, chopped
  • 1 cup onions, chopped
  • ½ cup bell peppers, chopped
  • ½ teaspoon cayenne
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground white pepper
  • 1½ teaspoon salt
  • ½ cup chopped canned tomatoes
  • 2 tablespoons parsley, chopped
  • 1 pound peeled crawfish tails
  • 1 cup water
  • 2 tablespoons flour
  • 1 pie crust (9 inch)
  1. reheat the oven to 400 degrees.
  2. In a large skillet melt the butter over medium heat and add the celery, onions, bell peppers, cayenne, black pepper, white pepper and salt. Cook and stir for about 8 minutes until golden and tender.
  3. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the parsley and the crawfish tails, cooking for about 3 more minutes and reduce the heat to medium low, to blend flavors, stirring occasionally.
  4. In a bowl whisk water and flour together, until the mixture is smooth and add to the skillet. Cook and stir for 2 minutes or until the mixture thickens. Remove from heat and allow to cool for 30 minutes to finish thickening.
  5. Place the crust in a deep dish pie plate and crimp the edges. Pour the filling into the pie crust and bake in the preheated oven for 40 minutes or until the crust is golden brown and the filling is bubbling. Cool for several minutes before serving.
Recipe by Country Recipe Book at