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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:
Flaky baked pie crust filled with thick, creamy and delicious crawfish etouffee - takes less than an hour to make.
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.
- Make or heat the roux over medium heat.
- Add the onions and green peppers and cook for about 2-3 minutes.
- Add the tomatoes and Cajun seasoning and cook for 2-3 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.
Remove from heat and pour into the baked pie crust.
Top with the second pie crust. Cut slits in top of crust.
Brush with the egg wash (1 beaten egg mixed with 1 tbsp. water).
- Bake for 20-30 minutes, or until crust is golden brown.
- Remove from oven and let cool for 20 minutes. Serve warm.
2-You can also make individual pies. You would probably need to reduce the cook time for the pie crust. Start at 15 minutes and keep cooking until golden brown.