Crawfish Pie

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.   The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality.

1 stick butter

3½ cups seasoning blend

1½ tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 Tbsp garlic powder

1/2 cup all-purpose flour

1 tsp chopped parsley

1 cup diced tomatoes (Creole only; omit if Cajun)

1 lbs peeled crawfish tails

2 pack of frozen readymade pie crust (4 layers)

Preheat the oven to 400°.

Remove pie crust and lay out to thaw.

Heat butter in a large pot over medium heat. Add seasoning blend, salt, black pepper, cayenne, and garlic powder. Cook for approx. 6 mins until onions are transparent.

Add flour, stirring constantly and cook for 6 mins.

Add tomatoes (for Creole only) and parsley and cook for 5 mins.

Stir in crawfish tails, stirring occasionally, cook for about 8 mins.

Lightly dust 2 pie pans with flour and lay out one pie crust layer in each, being sure to press slightly around rim of pans. Fill crust about 2/3 with crawfish filling.

Place second layer on top of each pan and use a fork to press rims around the pan together.

Bake for 30 mins.

Remove pies from oven and let cool 15 mins before serving.

As seen in Modern Grace Magazine