Crawfish Pie

Once – way too long ago…
I made this pie for my friend Leslie for her birthday.
I have given her the recipe so many times – it is sad…so I decided that since I was typing it out anyway…I would blog it. Hopefully, soon, I will make it again.

Crawfish Pie

I used a Pillsbury Crust – roll out kind. I am afraid that I have never made crust.


2 Tbs Brandy – but I normally don’t use it.

1/2 cup (1 stick) salted butter
1/4 cup flour
1 cup chopped onion
2 tsp. finely minced garlic
1/3 cup chopped green pepper
3 Tbs chopped parsley (flat leaf)
2 Tbs chopped celery
1/2 cup thinly sliced green onions (mainly tops)
1 tsp salt
3/4 tsp ground black pepper
1/8 tsp cayenne
1/4 cup heavy cream
2 lb crawfish tails (I always get the package kind)

Melt butter over low heat. Add the flour, and cook slowly until it forms a golden roux. Add onion, garlic, green peppers, parsley, celery, green onion, cook until soft. Add the salt, black pepper, cayenne, heavy cream (and if you are using the brandy – now). Mix gently and cook for about 5 minutes over low heat. Add the crawfish, and cook until the tails are tender but still firm.

Line the pie plate with your pie dough…press down. Add filling. Cover with another pie sheet. Press down edges – cut in slits (4-6). Bake at 350 degrees for 30-35 minutes until golden brown. Yum.


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