Cajun Crawfish Pie Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
39 minutes
Servings:
8 Slices
Ingredients
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 cup flour
  • 1 medium yellow onion
  • 1 bell pepper
  • 2 stalks celery
  • 6 tablespoons salted butter
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • ½ cup canned tomatoes, chopped
  • ½ cup seafood stock
  • 1 pound crawfish tails, shells removed
  • 2 green onions, chopped
  • 1 tablespoon fresh parsley, chopped
Directions
  1. Add the unsalted butter, salt, and 1 cup of flour to a food processor and pulse until pea-sized crumbs form.
  2. Slowly add ice water 1 tablespoon at a time until the mixture holds together when you press it between your thumbs.
  3. Form the dough into a ball and wrap it in plastic wrap. Store it in the refrigerator for 2 hours or up to 48 hours.
  4. Dice the onion, bell pepper, and celery.
  5. Add the diced vegetables, salted butter, and Cajun seasoning to a large pan and sauté over medium heat for about 3 to 5 minutes until the vegetables are slightly softened.
  6. Add the flour to the vegetables and stir until evenly distributed.
  7. Add the canned tomatoes and seafood stock and cook for 3 to 5 minutes over medium heat until the mixture has thickened.
  8. Add the crawfish tails, green onion, and season with salt and pepper to taste.
  9. Cook for about 4 minutes over medium heat, then remove from heat and cool to room temperature.
  10. Preheat the oven to 375 F.
  11. Roll out the chilled dough into a large circle on a floured surface.
  12. Line an 8-inch pie pan with the pie dough and crimp the edges of the crust.
  13. Fill the crust with the crawfish filling.
  14. Bake uncovered in the preheated oven for 30 minutes or until the crust is golden brown.
  15. Remove from the oven and allow to cool, then garnish with parsley, slice, and serve.