Flavorful crawfish in a spicy cream sauce stuffed into tender pie crust – it’s no wonder songs have been written about crawfish pie. It’s a uniquely South Louisiana version of the traditional meat pie, and there’s just nothing else like it.
- 1 Blue Plate®️ Mayonnaise Pie Crust, chilled
- 4 tablespoons unsalted butter
- 1/4 cup yellow onions, finely chopped
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup minced celery
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Creole seasoning
- 1 tablespoon minced garlic
- 1/4 cup all purpose flour
- 1 pound (2 cups) peeled crawfish tails
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Try Me®️ Tiger Sauce
- 1/2 cup heavy whipping cream
- 1/2 cup cheddar cheese, grated
- 1/2 cup fresh parsley, chopped
- Melt butter in a medium skillet over high heat; when sizzling, add onions, red bell pepper, celery, salt, pepper, Creole seasoning and garlic and sauté, stirring occasionally, for 3 minutes. Stir in flour; cook for 1 minute, continually stirring. Add crawfish tails, hot sauce, Worcestershire and Tiger sauces and heavy cream and cook for 2 minutes. Remove from heat and stir in cheddar cheese and parsley. Let cool. Makes 3 cups.
- Preheat oven to 400 ℉.
- Remove pie crust dough from refrigerator. On a floured surface, divide dough into 12 equal balls. Roll out each ball into a thin circle of dough, about 1/8 inch thick. Trim edges of each circle to form a circle about 4 inches in diameter. Press the dough into 3-inch tart shells. Place about 1/4 cup crawfish mixture in each tart shell.
- Transfer pies to a baking sheet. Bake for about 15 to 20 minutes or until hot and bubbly. Serve warm.