• Tommy Centola

Crawfish Pies from Marcelle Bienvenu

I don't think there is anyone who has not heard of crawfish pies. You can make the filling for this recipe a couple of day in advance. It great for adding a great Louisiana dish to a meal that can mostly be prepared before the day of the meal.


1 stick (1/2 cup) Butter

1 cup Onions, finely chopped

1 cup Green Bell Pepper, finely chopped

1 teaspoon Salt

1/2 teaspoon Cayenne pepper

1/4 teaspoon freshly ground Black Pepper

2 tablespoons Tomato Paste

1 teaspoon Paprika

1/2 cup Water

2 tablespoons Cornstarch, dissolved in 1 cup water (a slurry)

1 pound peeled Crawfish Tails

1/4 cup Green Onions, chopped, green part only

2 tablespoons fresh Parsley leaves, chopped

6 3-inch pie shells or 1 9-inch pie shell, prefaced according to package directions.


Heat butter in a medium saucepan over medium heat. Add onions and bell pepper and cook, stirring, until soft and lightly golden, about 6 minutes. Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes. Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasonings to taste. Remove mixture from heat and cool Spoon mixture into the pre-nbaked pie shells. Place on a baking sheet and bake at 350℉ until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 minutes to 18 minutes for a 9-inch pie shell.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!


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