Marcelle Bienvenu's

9-Inch Crawfish Pie

Yield 9-inch pie
17 ratings


½ stick (4 tablespoons) butter

1 cup chopped onions

½ cup chopped bell peppers

¼ cup chopped celery

1½ teaspoons salt

½ teaspoon cayenne

½ cup chopped canned tomatoes

1 pound crawfish tails

2 tablespoons all-purpose flour

½ cup water

2 tablespoons chopped green onions

1 tablespoon chopped parsley

1 (9-inch) pie crust



Preheat the oven to 375ºF.

Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, 10 to 12 minutes. Add the salt, cayenne and tomatoes and cook, stirring occasionally, for about 5 minutes. Add the crawfish tails and cook for about 5 minutes, stirring occasionally.

Dissolve the flour in the water and add to the pan. Stir for 2 to 3 minutes, or until the mixture thickens. Add the green onions and parsley, and stir to combine. Remove from the heat and let cool for about 30 minutes.

Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and put it in the preheated oven. Bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes before cutting into wedges to serve.

Tip: You can make this same crawfish filling and use it to make mini pies. Look for small or mini tart shells in the frozen food section. The filling should be enough for 8 to 10 mini pies. Or, use the mixture to make turnovers. My friend Emeril showed me how to make an easy turnover dough. Get the recipe here.