Get ready to spice up your life with these 18 mouth-watering crawfish pie recipes that will take you on a culinary journey through the heart of Louisiana! Crawfish, also known as crayfish or crawdads, are a staple in Cajun and Creole cuisine, and when combined with flaky crusts, creamy fillings, and bold spices, they become a true delight. Whether you’re a native Louisianan or just a lover of spicy food, these recipes will satisfy your cravings for something new and exciting.
From classic Cajun crawfish pie to more modern twists like adding cornbread crust and spinach-feta filling, we’ve got it all covered in this ultimate roundup of spicy crawfish pie recipes. So go ahead, grab a fork, and indulge in the bold flavors of the Bayou State!
Cajun Crawfish Pie with Flaky Crust
A spicy twist on traditional pie, this Cajun-inspired recipe combines succulent crawfish with a crispy, buttery crust. Perfect for seafood lovers and adventurous eaters!
Ingredients:
– 1 lb crawfish tails
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/4 cup butter, melted
– 1 cup heavy cream
– 2 cups pie crust mix (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine crawfish, Cajun seasoning, paprika, and cayenne pepper. Cook over medium heat until crawfish are pink and heated through.
3. Stir in melted butter and heavy cream.
4. Roll out pie crust mix to fit a 9-inch pie dish. Fill with crawfish mixture and smooth top.
5. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Southern-Style Crawfish and Corn Pie
This classic Southern dish combines the rich flavors of crawfish with the sweetness of corn, all wrapped up in a flaky pie crust.
Ingredients:
– 1 pound crawfish tails, thawed
– 2 cups corn kernels
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped scallions
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté crawfish, corn kernels, heavy cream, cheddar cheese, scallions, paprika, salt, and pepper until the mixture is heated through.
3. Roll out pie crust and place it in a 9-inch pie dish.
4. Fill the pie crust with the crawfish-corn mixture.
5. Dot the top of the filling with melted butter.
6. Bake for 30-35 minutes or until the crust is golden brown.
Cooking Time: 30-35 minutes
Spicy Crawfish Pie with Andouille Sausage
This hearty pie combines the bold flavors of spicy crawfish and smoky andouille sausage, perfect for a cozy dinner or brunch.
Ingredients:
– 1 lb crawfish tail meat
– 1/2 lb andouille sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 cup heavy cream
– 1/4 cup grated cheddar cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a skillet over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, sauté onion and garlic until softened. Add paprika and cayenne pepper; cook for 1 minute.
4. Stir in crawfish tail meat and heavy cream. Bring to a simmer and cook until mixture thickens slightly.
5. Roll out pie crust and fill with sausage, then crawfish mixture. Top with cheddar cheese.
6. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: 25-30 minutes
Crawfish and Cheese Pie with Puff Pastry
This rich and flavorful pie combines the sweetness of crawfish with the creaminess of cheese, all wrapped up in a flaky puff pastry crust.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup crawfish tail meat
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped scallions (green onions)
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, combine crawfish, cheddar cheese, Parmesan cheese, and scallions. Mix well.
4. Place the mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with beaten egg and cut a few slits in the top crust for steam to escape.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Creole Crawfish Pie with Bell Peppers
Experience the bold flavors of Louisiana with this hearty crawfish pie recipe, packed with succulent crawfish, bell peppers, and a hint of creole spice.
Ingredients:
– 1 pound crawfish tails
– 2 large bell peppers, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté bell peppers, onion, and garlic until tender.
3. Add crawfish, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes.
4. In a separate bowl, mix heavy cream and shredded cheese.
5. Roll out pie crust and fill with the crawfish mixture.
6. Pour the cream-cheese mixture over the filling.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Louisiana Crawfish Pie with Roux Gravy
A rich and savory pie filled with succulent crawfish, perfect for a cold winter’s night.
Ingredients:
– 1 cup crawfish tail meat
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
– 1 pie crust (homemade or store-bought)
– Roux Gravy ingredients: see below
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté crawfish in melted butter until pink and tender.
3. In a separate bowl, whisk together heavy cream, whole milk, flour, paprika, cayenne pepper, salt, and black pepper.
4. Add the cream mixture to the crawfish and stir until combined.
5. Roll out pie crust and fill with the crawfish mixture.
6. Bake for 25-30 minutes or until crust is golden brown.
Roux Gravy:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
1. Melt butter in a small saucepan over medium heat.
2. Whisk in flour to form a smooth paste (roux).
3. Cook for 1-2 minutes or until lightly browned.
Crawfish Pot Pie with Herb Biscuit Topping
Crawfish Pot Pie with Herb Biscuit Topping: A Southern twist on a classic comfort food dish, this recipe combines the flavors of crawfish, vegetables, and herbs with a flaky herb biscuit topping.
Ingredients:
– 1 pound crawfish tail meat
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups herb biscuit topping mixture (see below)
Herb Biscuit Topping:
– 2 cups all-purpose flour
– 4 teaspoons butter, softened
– 3/4 cup heavy cream
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté crawfish, onion, and garlic until the onion is translucent.
3. Add frozen vegetables, flour, heavy cream, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with herb biscuit topping, spreading evenly.
6. Bake for 25-30 minutes or until the crust is golden brown.
Spicy Crawfish Hand Pies with Dipping Sauce
This recipe combines the flavors of spicy crawfish, flaky pie crust, and tangy dipping sauce for a delicious and satisfying treat. Perfect for a quick snack or appetizer.
Ingredients:
– 1 package frozen puff pastry, thawed
– 1/2 cup crawfish tail meat
– 1/4 cup chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– Dipping Sauce: 1 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon relish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together crawfish, green onions, garlic, hot sauce, and Cajun seasoning.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon about 1 tablespoon of the crawfish mixture onto one half of the pastry, leaving a 1/2 inch border around edges.
5. Fold other half over filling, pressing edges together with a fork to seal.
6. Brush tops with egg wash and bake for 15-20 minutes or until golden brown.
7. Serve warm with Dipping Sauce.
Cooking Time: 15-20 minutes
Crawfish and Shrimp Pie with Garlic Butter
A rich and flavorful pie that combines the sweetness of crawfish and shrimp with the savory flavor of garlic butter, perfect for a comforting dinner or special occasion.
Ingredients:
– 1 lb crawfish tails
– 1/2 lb large shrimp, peeled and deveined
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup butter, melted
– 1/2 cup heavy cream
– 2 cups pie crust dough (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add crawfish and shrimp; cook until pink, about 5 minutes.
3. Stir in flour, paprika, and cayenne pepper. Cook for 1 minute.
4. Gradually add melted butter and heavy cream, stirring until smooth.
5. Roll out pie crust dough to fit a 9-inch pie dish. Fill with the crawfish mixture.
6. Bake for 30-35 minutes or until golden brown.
7. Serve hot, garnished with chopped scallions and lemon wedges if desired.
Cooking Time: Approximately 40-45 minutes
Crawfish Pie with Cornbread Crust
This hearty pie combines the flavors of Louisiana’s famous crawfish boils with a crunchy cornbread crust, perfect for a cozy dinner or game-day gathering.
Ingredients:
For the crust:
– 1 cup yellow cornmeal
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup buttermilk
– 2 tablespoons melted butter
For the filling:
– 1 pound crawfish tails, rinsed and drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup heavy cream
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix crust ingredients in a bowl until just combined; don’t overmix.
3. Press dough into a 9×13-inch baking dish.
4. In a separate bowl, combine filling ingredients; mix well.
5. Pour filling mixture over crust.
6. Bake for 35-40 minutes or until crust is golden and filling is bubbly.
Crawfish Étouffée Pie with Rice Crust
A twist on the classic Cajun dish, this étouffée pie combines succulent crawfish with a flavorful sauce and a crispy rice crust.
Ingredients:
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 pound crawfish tails
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 2 cups crawfish étouffée sauce (homemade or store-bought)
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook rice according to package instructions, then let cool.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add crawfish, paprika, cayenne pepper, and flour. Cook for 5 minutes or until crawfish are pink and sauce is thickened.
5. Stir in étouffée sauce and bring to a simmer.
6. Press cooked rice into the bottom of a 9-inch pie dish, forming a crust.
7. Pour crawfish mixture over the rice crust, then top with shredded cheese.
8. Bake for 25-30 minutes or until the filling is bubbly and the rice crust is golden brown.
Cooking Time: 30-35 minutes
Crawfish Pie with Creamy Béchamel Filling
A flavorful twist on traditional pie filling, this Crawfish Pie combines succulent crawfish with a rich and creamy béchamel sauce, perfect for a special occasion or seafood lover’s delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, melted
– 3/4 cup whole milk
– 1/2 cup crawfish tails, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the crawfish, onion, and garlic until the crawfish are pink and tender.
3. In a separate saucepan, combine flour and butter to make a roux, then gradually add milk, whisking constantly.
4. Bring the mixture to a simmer and cook for 5 minutes or until thickened.
5. Combine cooked crawfish mixture with béchamel sauce and season with paprika, salt, and pepper.
6. Roll out the pie crust and fill with the crawfish mixture.
7. Bake for 30-35 minutes or until the crust is golden brown.
Cooking Time: Approximately 45 minutes
Crawfish and Crab Pie with Lemon Aioli
A decadent twist on traditional seafood pies, this recipe combines the sweetness of crawfish and crab with the brightness of lemon aioli. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 1 cup crawfish tails
– 1/2 cup lump crab meat
– 1/4 cup butter, melted
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Lemon aioli ingredients (see below)
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine crawfish, crab meat, butter, Worcestershire sauce, and Old Bay seasoning. Cook until heated through, about 5 minutes. Season with salt and pepper to taste.
3. Roll out the pie crust and fill with the seafood mixture.
4. Bake for 20-25 minutes or until the crust is golden brown.
5. Meanwhile, prepare the lemon aioli by combining mayonnaise, lemon juice, garlic, and salt in a bowl. Refrigerate until ready to serve.
Cooking Time: 20-25 minutes
Deep-Dish Crawfish Pie with Cajun Spices
This hearty pie combines the rich flavors of crawfish with the bold spices of Cajun cuisine, perfect for a satisfying dinner or special occasion. With its flaky crust and creamy filling, this Deep-Dish Crawfish Pie is sure to please even the most discerning palates.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 pound crawfish tails, fresh or frozen
– 2 tablespoons Cajun seasoning
– 1/4 cup butter, melted
– 1/2 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté crawfish in melted butter until pink.
3. Add Cajun seasoning, heavy cream, cheddar cheese, paprika, salt, and pepper; stir until well combined.
4. Roll out puff pastry on floured surface to fit a 9×13-inch baking dish.
5. Fill crust with crawfish mixture and bake for 35-40 minutes or until golden brown.
6. Serve warm, garnished with chopped scallions if desired.
Cooking Time: 35-40 minutes
Crawfish Pie with Spinach and Feta
This rich and creamy pie combines the flavors of Louisiana’s crawfish boil with the tanginess of feta cheese and the earthiness of spinach. Perfect for a unique dinner party or special occasion.
Ingredients:
– 1 lb crawfish tail meat
– 2 cups heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh spinach
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the crawfish, onion, and Cajun seasoning in olive oil until the onion is translucent.
3. Stir in heavy cream and bring to a simmer.
4. Remove from heat and stir in cheddar and feta cheese until melted.
5. Add chopped spinach and season with salt and pepper.
6. Roll out pie crust and fill with crawfish mixture.
7. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Mini Crawfish Pies with Puff Pastry Shells
Savor the flavors of the Gulf Coast with these bite-sized treats, perfect for a party or special occasion.
Ingredients:
– 1 package puff pastry shells (about 20-25 shells)
– 1/2 cup crawfish tail meat
– 1/4 cup cream cheese, softened
– 1 tablespoon lemon juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together crawfish tail meat, cream cheese, lemon juice, paprika, salt, and pepper.
3. Spoon about 1 tablespoon of the crawfish mixture into each puff pastry shell.
4. Place shells on a baking sheet lined with parchment paper.
5. Brush tops of shells with beaten egg for a golden glaze.
6. Bake for 12-15 minutes or until shells are golden brown.
Cooking Time: 12-15 minutes
Crawfish Pie with Spicy Remoulade Drizzle
Crawfish Pie with Spicy Remoulade Drizzle Recipe
Elevate your Cajun-inspired dinner party with this decadent crawfish pie, topped with a spicy remoulade drizzle that adds an extra layer of flavor. This indulgent treat is sure to please even the most discerning palates.
Ingredients:
– 1 lb crawfish tails
– 1 cup cream cheese, softened
– 1/2 cup chopped scallions
– 1/4 cup grated cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tsp paprika
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– Spicy Remoulade Drizzle ingredients:
+ 1/2 cup mayonnaise
+ 1/4 cup ketchup
+ 1 tbsp hot sauce (e.g. Tabasco)
+ 1 tsp Dijon mustard
+ 1 tsp chopped scallions
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine crawfish tails, cream cheese, scallions, cheddar cheese, panko breadcrumbs, paprika, salt, and pepper.
3. Roll out pie crust and fill with crawfish mixture.
4. Bake for 25-30 minutes or until crust is golden brown.
5. Meanwhile, mix Spicy Remoulade Drizzle ingredients in a bowl.
6. Serve warm pie topped with Spicy Remoulade Drizzle.
Cooking Time: 25-30 minutes
Crawfish and Mushroom Pie with Thyme
Crawfish and Mushroom Pie with Thyme: A savory pie that combines the flavors of Louisiana’s crawfish with the earthiness of mushrooms and the warmth of thyme, perfect for a cozy dinner or brunch.
Ingredients:
– 1 lb crawfish tails
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté crawfish, mushrooms, onion, and garlic in butter until the mixture is tender.
3. Add thyme, flour, and heavy cream; stir until combined.
4. Pour the mixture into a pie crust-lined dish and top with cheddar cheese.
5. Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
6. Serve warm and enjoy!
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your mealtime with these mouth-watering crawfish pie recipes! From Cajun-inspired classics to creative twists, this collection of 18 recipes offers something for everyone. With fillings ranging from spicy sausage to creamy béchamel, and crusts made from flaky pastry to cornbread, there’s a crawfish pie to satisfy any craving. Whether you’re looking for a comforting casserole or a bite-sized snack, these recipes are sure to delight your taste buds.
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