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Created by Chef Remy
Plump Louisiana crawfish tails swimming in a creamy, pepper-kissed filling, wrapped in flaky golden crust, the kind of pie that disappears first at every potluck and brings people back to the table for seconds.
Good food is honest food. That's what my grandmother Evangeline believed, and nothing proves it like crawfish pie. This is country cooking at its finest: sweet bayou crawfish, the holy trinity, cream, butter, and a crust that shatters when you bite through it.
At Lagniappe, we serve hundreds of these pies every spring when crawfish season hits its peak. People drive from three parishes away just for a slice. The secret is simple: season in layers, use good Louisiana crawfish, and don't be timid with the butter. That's the bayou way.
I learned to make this pie in my grandmother's kitchen, watching her work that cast iron skillet with hands that knew exactly when the onions had turned sweet and the flour had cooked out its rawness. She never wrote down a recipe. She tasted as she went, adjusted, trusted her palate. That's how I teach it now, because cookery is not chemistry. It's an art. The measurements here will guide you, but your tongue makes the final call.
This pie travels beautifully, which makes it perfect for potlucks and family gatherings. It reheats like a dream. And when you pull it out of the oven with that golden crust gleaming, you'll understand why Cajun cooking has captured hearts far beyond Louisiana's borders.
Quantity
1 pound
thawed if frozen
Quantity
6 tablespoons
divided
Quantity
1 medium
finely diced
Quantity
2
finely diced
Quantity
1 medium
finely diced
Quantity
4 cloves
minced
Quantity
3 tablespoons
Quantity
1/2 cup
Quantity
4 ounces
softened and cubed
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 teaspoon
freshly ground
Quantity
1/2 teaspoon, or to taste
Quantity
1/4 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
3
thinly sliced, white and green parts separated
Quantity
2 tablespoons
chopped
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
2
Quantity
1 large egg beaten with 1 tablespoon water
| Ingredient | Quantity |
|---|---|
| Louisiana crawfish tailsthawed if frozen | 1 pound |
| unsalted butterdivided | 6 tablespoons |
| yellow onionfinely diced | 1 medium |
| celery stalksfinely diced | 2 |
| green bell pepperfinely diced | 1 medium |
| garlicminced | 4 cloves |
| all-purpose flour | 3 tablespoons |
| heavy cream | 1/2 cup |
| cream cheesesoftened and cubed | 4 ounces |
| kosher salt | 1 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | 1/2 teaspoon, or to taste |
| white pepper | 1/4 teaspoon |
| paprika | 1 teaspoon |
| dried thyme | 1/2 teaspoon |
| green onionsthinly sliced, white and green parts separated | 3 |
| fresh parsleychopped | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| hot sauce | 1 teaspoon |
| 9-inch pie crusts | 2 |
| egg wash | 1 large egg beaten with 1 tablespoon water |
Drain your crawfish tails well and pat them dry with paper towels. Toss them in a bowl with half the salt, the black pepper, and a pinch of the cayenne. This is where you start building flavor. The crawfish should carry their own seasoning into the filling. Set them aside while you work on the vegetables.
Melt 4 tablespoons of butter in a large skillet over medium heat. When it foams and the foam subsides, add your onion, celery, and bell pepper. Season with the remaining salt, white pepper, and paprika right now. Cook, stirring often, until the onions turn translucent and sweet, about 8 to 10 minutes. The kitchen should smell like home. Add the garlic and the white parts of your green onions, cooking another minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. You're cooking out the raw flour taste and building body. The mixture will look pasty. That's right. Pour in the heavy cream slowly, stirring as you go to prevent lumps. Add the cubed cream cheese and stir until it melts completely into a rich, thick sauce. This should take 3 to 4 minutes. The sauce will coat the back of a spoon.
Remove the skillet from heat. Stir in the seasoned crawfish tails, dried thyme, Worcestershire, and hot sauce. Fold in the parsley and the green tops of your onions. Now taste. This is the moment. Adjust salt, add more cayenne if you want more heat. The filling should taste bold and complete on its own. Remember, it's going inside pastry that will temper the flavors slightly.
Transfer the filling to a bowl and let it cool to room temperature, about 20 minutes. Hot filling melts pie crust and makes a soggy mess. You can speed this up by spreading it on a sheet pan. The filling will thicken as it cools. This is good.
Preheat your oven to 400 degrees. Fit one pie crust into a 9-inch pie plate, pressing it gently into the corners. Spoon the cooled filling into the crust, mounding it slightly in the center. Dot the top with the remaining 2 tablespoons of butter cut into small pieces. Lay the second crust over the filling. Trim the edges to leave a half-inch overhang, then fold the top crust under the bottom and crimp the edges with a fork or your fingers.
Brush the entire top crust with egg wash, making sure to get into the crimped edges. This gives you that beautiful golden shine. Place the pie on a rimmed baking sheet to catch any drips. Bake for 20 minutes at 400 degrees, then reduce heat to 375 degrees and bake another 25 to 30 minutes. The crust should be deep golden brown and you should see the filling bubbling through the vents.
Let the pie rest for at least 15 minutes before cutting. I know it's hard. The filling needs time to set up, otherwise it runs all over the plate when you slice it. Serve warm, not hot. This is the kind of pie that rewards patience.
1 serving (about 200g)
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