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Crawfish Pie

Paprika colours the rich-and-creamy filling pink in this recipe. If you can find crawfish tails already peeled and cooked, buy them. You're in for a lot of work if you have to cook and clean enough whole crawfish to produce enough tail meat for this recipe. Use your favourite piecrust recipe, or the one for Two-Bite Meat Pies.

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50 g/2 oz lard
25 g/1 oz plain flour
100 g/4 oz onion, chopped
1 large stalk celery, chopped
large green pepper, chopped
2 garlic cloves, finely chopped
30 ml/2 tablespoons chopped fresh parsley
120 ml/4 fl oz seafood stock or clam juice
350 ml/2 fl oz single cream
5 ml/1 teaspoon paprika
4 ml/ teaspoon fresh thyme or teaspoon dried
7.5 ml/1 teaspoons chopped fresh basil or teaspoon dried
1.5 ml/ teaspoon black pepper
1.5 ml/ teaspoon cayenne
Large pinch white pepper
5 ml/1 teaspoon salt
10 ml/2 teaspoons fresh-squeezed lemon juice
675 g/1 lbs crawfish tails, shelled and cooked
6 spring onions, chopped
Pastry dough for 2-crust pie


Serves: 6


In a heavy saucepan, make a peanut-butter-coloured roux of lard and flour. Remove from the heat, add the vegetables, garlic and parsley. Return to the heat, and cook until the vegetables are wilted, about 5 minutes.

In another pan, heat the seafood stock and single cream to a slow boil. Whisk in the roux, 1 large spoonful at a time, whisking after each addition. Add the seasonings and lemon juice and bring to the boil, then reduce the heat and simmer for 20 minutes. Add the crawfish tails and spring onions. Taste and adjust the seasonings, then let cool to lukewarm.

Roll out the piecrust dough and line a 23 cm/9-inch pie tin with half the dough, sprinkling a little flour over the bottom to prevent sogginess. Add filling and top with the second crust. Trim and seal the edges, pinching into a fluted edge.

Bake at 190°C/375°F/Gas Mark 5 until the crust is golden brown, about 30 minutes. Let cool about 10 minutes before serving.

OVEN TEMPERATURE:- 190C/375F/Gas Mark 5

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