Breadcrumbs
Crawfish Pie
Popular on Food52
14 Reviews
Jeff C.
April 12, 2020
Absolutely loved making this, so delicious. The only question I have is about how the filling is supposed to setup, mine was quite runny. I deviated from the recipe by adding some andouille sausage, skipping the celery (I know, sacrilege), and my grocer was out of green onion. Other than that I used the 1/2 cup of breadcrumbs and waited about 10 minutes before eating. Is the delicious goopy filling supposed to be as wet as mine turned out?
(Pictures in link: https://www.facebook.com/jeff.cotten/posts/10101053444680993?comment_id=10101053462699883&reply_comment_id=10101053616351963¬if_id=1586663861359780¬if_t=feed_comment )
(Pictures in link: https://www.facebook.com/jeff.cotten/posts/10101053444680993?comment_id=10101053462699883&reply_comment_id=10101053616351963¬if_id=1586663861359780¬if_t=feed_comment )
Lisa S.
October 14, 2019
This is the only recipe I’ve tried for Crawfish Pie, and it will be only recipe I ever make. This was amazingly delicious! We had crawfish pie in NO a few years ago, and often talk about it being the best food we ate on our trip. This crawfish pie tastes just like we had in NO! I made it exactly as written. I will definitely make it again, and again!
Scribbles
February 6, 2016
Loved reading this story and seeing a traditional receipe. My family is from NO and, somehow, it became tradition when someone died after the burial service at the cemetery to go out for crawfish pie. I know that sound weird. Maybe it has to do with my maternal grandmother been Acaidian. I haven't made one in years so I may give it a go. Thanks for the memories.
Claudia
September 2, 2015
This sound wonderful, however I am allergic to Lobster but not Shrimp. I have never risked Crawfish since I am not sure what my reaction might be.
Have you ever substituted Shrimp or something for the Crawfish?
Have you ever substituted Shrimp or something for the Crawfish?
Belle A.
September 3, 2015
Hi Claudia! I have never substituted anything for crawfish but I do make a ground beef pie that is similar. If you google Natchitoches meat pies you can find a great recipe.
CharlieH
April 27, 2015
I am wondering about adding Tony Chachere's and salt. Chachere's is already loaded with salt.
Belle A.
April 27, 2015
Hi there! You definitely need to check it for salt. I usually use Tony Chachere's seasoning but for this recipe I based it on Old Bay because that is so much easier to find.
Dick
February 13, 2022
I used both, so it was near a double amount. It's still cooking, but tasted good going in. I need practice on pie shells.
Catherine B.
April 16, 2015
I live in Louisiana and cook with crawfish frequently. I've never had them "break up". Crabmeat will if stirred or handled too much. What did you mean about the crawfish?
Belle A.
April 20, 2015
Hi Catherine. Okay -- the back story is this. About a decade ago (definitely longer) I was working in the kitchen of a restaurant in Baton Rouge. On my prep list for the day was a large batch of the sauce for Crawfish Fettuccine. It called for 5 lbs of crawfish tails. I spent a little over an hour preparing the dish, something I had done dozens of times before, but at the end, when I dipped a spoon in to test it, there were no crawfish left. Seriously. None. They had broken up into tiny flecks of red and all but disappeared. Now, this was just when Chinese crawfish were infiltrating the Louisiana market and I chalked it up to stocking and assumed I must have pulled Chinese crawfish.
Fast forward about five years and I was making crawfish pie - by this time I was sure to only use Louisiana Crawfish - I was making a few of them at once and so I was having to mix a large batch of crawfish together with breadcrumbs, milk and seasoning. (Back then I added the crawfish before I added the breadcrumbs). I gave it several big stirs, not being particularly gentle, but also not *trying* to break up the crawfish. By the time I went to spoon the mixture into the blind baked pie shells the crawfish had, again, broken up. They hadn't disappeared this time but they were noticeably beaten up and broken apart.
So I think it happens when crawfish are frozen, thawed and refrozen. It usually doesn't happen during Crawfish Season but on the outskirts of it I am always extremely wary.
I am from Louisiana and grew up eating crawfish - my best guess is that it would not matter if you were using fresh boiled crawfish but anytime you are using it from the pack I'd be cautious. Better safe than sorry, right?
Fast forward about five years and I was making crawfish pie - by this time I was sure to only use Louisiana Crawfish - I was making a few of them at once and so I was having to mix a large batch of crawfish together with breadcrumbs, milk and seasoning. (Back then I added the crawfish before I added the breadcrumbs). I gave it several big stirs, not being particularly gentle, but also not *trying* to break up the crawfish. By the time I went to spoon the mixture into the blind baked pie shells the crawfish had, again, broken up. They hadn't disappeared this time but they were noticeably beaten up and broken apart.
So I think it happens when crawfish are frozen, thawed and refrozen. It usually doesn't happen during Crawfish Season but on the outskirts of it I am always extremely wary.
I am from Louisiana and grew up eating crawfish - my best guess is that it would not matter if you were using fresh boiled crawfish but anytime you are using it from the pack I'd be cautious. Better safe than sorry, right?
Belle A.
April 15, 2015
Hi Erin! Sorry that got left out. Yes, use 1/2 of a bell pepper either green, red, yellow or a combination. I usually do green and red. -Jessica
Erin
April 15, 2015
This sounds delicious. Are there bell peppers in it? They're mentioned in the author notes, and in the corresponding article, but not in the recipe itself.
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