Crawfish pie served on a white plate ... beautiful!


  • 2 lb. crawfish, peeled
  • 1/2 c. vegetable oil
  • 1 c. onions, chopped
  • 1/2 c. celery, chopped
  • 1 1/2 c. water
  • 2 T. cornstarch
  • green onions
  • cayenne pepper
  • salt
  • parsley
  • Double pie crust for 9" pan



  • Season crawfish with salt and pepper; set aside.
  • Saute onion and celery in oil until tender.
  • Add crawfish meat; cook 20 minutes.  NOTE:  if crawfish are frozen, add to mixture after cornstarch and water are added.
  • Dissolve cornstarch in water and add to vegetables and crawfish.  If crawfish are frozen, add them now. Stir until thickened.
  • Add green onions and parsley as desired.
  • Season to taste with salt, pepper, and cayenne.
  • Place in bottom pie crust and cover with top crust.  Cut slits in top crust to allow steam to escape.
  • Bake at 350 for 15 minutes, then reduce heat to 300 and bake 12-15 minutes more until golden brown.
  • This recipe yields one 9" pie; serves 6-8.
Louisiana Crawfish Pie


Other Crawfish Pie Recipes

We typically cook with the crawfish pie recipe we have listed above. But at times we use others ... here are a few of our favorites: