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Flaky baked pie crust filled with thick, creamy and delicious crawfish etouffee – takes less than an hour to make!
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I love pie.
I love crawfish etouffee.
Why not combine the two?
I can think of absolutely no reason. So I made this easy homemade crawfish pie.
Let me tell you guys, if you need something to comfort you when you’re cold, sad, sick, etc., this easy homemade crawfish pie is the s**t.
Seriously, if you like rib sticking delicious comfort food (and who doesn’t during the winter??), you will
like LOVE this. I don’t lie. At least not about this.
And the best part? Wait for it….
It’s SUPER easy. And I do mean easy.
How to make this easy homemade crawfish pie
First off, I use store bought pie crust. Feel free to make your own (it’s probably better), but I ain’t got time for all that from scratch pie crust making.
Just buy the refrigerated pie crust at the grocery store. It usually comes in a pack of 2. It’s pretty easy to use, however, can sometimes be a real bitch to unroll. Be patient.
You’re also going to need some medium brown roux. The roux helps to thicken the sauce and adds a nice flavor. I show step by step instructions for making roux here. I always recommend making batches ahead of time to save some time. The medium brown roux takes about 15 minutes to make.
The star of the dish is the crawfish, obviously. Crawfish has been one of my favorite “seafoods” since I first tried it at Popeye’s. Yes I said Popeye’s. It was years ago. But I fell in love.
Many grocery stores sell whole crawfish, but I have found it difficult to get crawfish tails in the grocery store out here in San Diego. I go to a little market/restaurant called the Mardi Gras Cafe to buy my crawfish tails. And alligator sausage. And Andouille sausage from time to time. Pretty much all my Cajun food needs.
If you buy the whole crawfish, you’ll need to remove the tails and peel them for this recipe. And don’t throw away the heads! They contains the best part – the delicious fat. Save the heads and make a nice rich broth.
BUT, if you have trouble finding crawfish tails or don’t feel like peeling the whole ones, shrimp can be substituted.
And then we have the fish broth. You can use fish, shrimp, crawfish, lobster, crab, really any kind of seafood broth. In a pinch, chicken broth can be substituted for a slightly different, yet still pretty delicious flavor.
I think homemade broth is always the way to go flavor wise, but I understand not everyone has homemade broth just lying around. Not even me. Especially fish broth. I make a lot of chicken and beef broth, but not usually fish broth as I don’t use it that often. So I use this Better Than Bouillon Fish Base, which is pretty damn close to the real thing if you ask me.
NOTE: you will have some extra filling. I like to save this filling for eating with rice or as a topping for steak, fish, chicken, etc. Or as a pre-dinner snack while the pie is cooking…
NOTE 2: This is not health food. Not one bit.
This easy homemade crawfish pie will make you happy. Seriously. So happy.
If you like this, you’ll love these other super tasty Cajun style dishes:
This Crawfish Pie is made with the most amazing rich crawfish etouffee stuffed inside a butterly pie crust and baked until golden brown - it's the ultimate comfort food!
Press one pie crust into an un-greased pie plate. Bake the pie crust (use pie weights) at 400 degrees for 7 minutes. Set aside to cool.
Heat the butter (or fat of choice) and flour over medium heat, stirring regularly until it turns a caramel color. It should take about 10-15 minutes.
Add the onions and green peppers and cook for about 1-2 minutes.
Add the tomatoes and Cajun seasoning and cook for 1-2 minutes.
- Add the fish broth and bring to a boil; simmer for 5 minutes.
Add the cream and crawfish and bring back to a simmer for 5 minutes. Add additional Cajun seasoning to taste if desired.
Remove from heat and pour into the par-baked pie crust.
Top with the second pie crust. Cut slits in top of crust so the filling doesn't leak out. Make sure to seal the pie crust around the edges to prevent the filling from leaking out.
Brush with the egg wash (1 beaten egg mixed with 1 tbsp. water).
Bake for 25-30 minutes, or until the crust is golden brown.
Remove from oven and let cool for 20 minutes. Slice and serve garnished with green onions and Louisiana hot sauce.
- To make the roux, butter, oil, bacon fat, duck fat, etc. can be used as the fat. I prefer to use duck fat when I have it.
- If you can't find crawfish tails, shrimp can be substituted.
- If you buy whole crawfish, you will need to remove the tails and peel them. Save the skins and crawfish bodies to make broth.
- Be sure to stir the roux continuously to prevent it from burning. If it burns you have to start over.
- Add additional Cajun seasoning to taste if necessary before pouring the mixture in the pie crust.
- Any excess filling can be served on the side or saved and served with rice the next day.
- The fish broth can be substituted with any kind of seafood broth.