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Crawfish Pie

Prep Time:

30 mins.

Cook Time:

25 mins.


12 servings

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


  1. 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.
  2. Preheat oven to 400 ℉.
  3. 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.
  4. Transfer pies to a baking sheet. Bake for about 15 to 20 minutes or until hot and bubbly. Serve warm.