A traditional Crawfish Pie recipe originating from the town of Napoleonville, Louisiana. This savory pie is filled with succulent crawfish tails in a creamy sauce, encased in a flaky pastry crust.
Ingredients: 1 pound crawfish tails. 1 pie crust store-bought or homemade. 1/4 cup butter. 1/4 cup all-purpose flour. 1 small onion, finely chopped. 1 bell pepper, finely chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup chopped parsley. Salt and pepper to taste. 1/4 teaspoon cayenne pepper optional. 1 egg, beaten for egg wash.
Instructions: Preheat oven to 375F 190C. In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, until mixture turns golden brown, about 3-4 minutes. Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes. Stir in crawfish tails and cook for another 2-3 minutes. Gradually pour in chicken broth and heavy cream, stirring constantly to avoid lumps. Simmer until the mixture thickens, about 5-7 minutes. Remove skillet from heat and stir in parsley, salt, pepper, and cayenne pepper if using. Line a pie dish with the pie crust. Pour the crawfish mixture into the crust. Cover with another layer of pie crust, crimping the edges to seal. Cut slits on top for ventilation. Brush the top crust with beaten egg wash. Bake for 30-35 minutes, or until the crust is golden brown. Allow the pie to cool for a few minutes before slicing. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
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