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entered Swamp people's crawfish pie


· 1 stick of real butter (I use unsalted because I add enough salt ) – Salted butter will last longer in the refrigerator so if you do not use a lot then use salted.
· 1 cup chopped onions
· 1 cup of chopped green bell peppers
· 1 cup of chopped celery
· 4 teaspoons of salt
· 1 teaspoon of red pepper
· 2 teaspoon of black pepper
· 1 cup of canned tomatoes that are diced – drain water.
· 1 lb. of fresh Louisiana crawfish tails (If frozen, I wash the fat off because I have found that it can be stale tasting if not process correctly)
· ½ cup of chopped parsley
· ½ cup of onion tops
· 4 tablespoons of flour
· 1 cup of water
· 1 ea 9” pie crust (use pot pie recipe crust or buy a pie curst) Can use this recipe for a deep pie plate or two shallow ones.


· Heat the oven to 400 degrees F.
· In a large skillet, melt the butter over a medium heat.
· To the melted butter, add four 3 tbs of flour and stir continuously to form a caramel (light brown) roux. Add onions, celery, bell pepper, red pepper, salt, and black pepper and a little water to pick up the roux. Cook, stirring continuously, until the onions are a clear.
· Add the tomatoes and cook for about 8 to 10 minutes stirring occasionally.
· Add the parsley, onion tops and the crawfish, and cook for another 5 minutes.
· In a separate bowl, mix about 1 tbs of flour and water to thicken the sauce. Start with about a tablespoon of flour and add as needed. Add this mixture to the skillet. Stir this for about 5 minutes until it thickens.
· Allow to cool for at least 30 minutes.
· Place the pie crust onto a 9" pie pan. Crimp the edges.
· Pour the mixture into the pie pan.
· Place the pie on a baking sheet and into the oven.
· Place foil on edges and remove after about 25 minutes.
· Cook in the oven for about 45 minutes, or until the edges are golden brown.

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Nutritional Information
Per Serving

no nutrition information available