Beazell's Cook Book

Amy's Cajun Crawfish Pie

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1 stick unsalted butter
3/4 cup all-purpose flour
1 chopped medium onion
1 chopped medium green bell pepper
2 chopped large ribs celery
5 cloves or toes minced garlic
12 chopped button or Baby Portabella mushrooms
1/4 cup minced fresh parsley
1 teaspoon file powder
2 teaspoons (or more to taste) Beazell's Cajun Seasoning
1 cup crawfish or seafood stock
1 pound crawfish tails with the fat
2 homemade or store bought pie crusts

In a non-stick skillet, melt the butter and then add the flour to make a roux. Once you have the roux a toasty brown and all the flour taste has cooked out, add the onion, green bell pepper and celery and cook down until all are softened. Add to this the garlic, mushrooms, parsley, file powder and Beazell's. Mix thoroughly and slowly add in the crawfish or seafood stock a 1/4 cup at a time. As the stock is absorbed into the mixture, gradually add more stock a little at a time. Once all the stock has been added and your veggie mixture has reduced, add the crawfish tails and fat and simmer on low for only 2 minutes.

Set the crawfish pie filling aside and allow to cool for 30 minutes.

Preheat oven to 375 degrees.

While the filling is cooling, roll out your pie crusts. Put your first crust in the pie plate and fill with the crawfish pie filling. Top the pie with your second pie crust and crimp the edges for a pretty presentation. Brush the top crust and edges with either some beaten egg or cream or milk. Place your pie on a cookie sheet to make it easier to place in and take out of the oven.

Bake the pie at 375 degrees for approximately 45 minutes. If edges of your crust start to brown too much, place a pie ring or aluminum crust over the edges.

Allow the pie to cool for 15 minutes prior to serving. Leftover pie can be reheated in the oven to retain the flaky texture of the crust.


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