Louisiana Crawfish Pies


  • 2 lbs Louisiana Crawfish Tails & fat(Fresh or frozen)
  • Green Onion1 Cup
  • Fresh Garlic1/4 Cup(chopped)
  • Chicken or Shrimp Stock1/2 -1 Cup
  • Bell Pepper1/4 Cup
  • Fresh Chopped Parsley1/4 Cup
  • Milk1/2 Cup
  • Stick of Butter1
  • Corn Starch2 Tablespoons
  • Pinch of Crab boil
  • Salt pepper, Paprika, and Cayenne Pepper
  • 2 regular pie crusts, or Small Pie Shells 12, or miniature shells, a bunch (bite-size)


Make these because this recipe consists mainly of crawfish with NO soup or fillers.

Take bought pie shells out of the freezer. Or make homemade crusts. Take a knife and make 2-3 small slits in the bottom of crusts.

Bake only the pie shells at 350 degrees until the crust is slightly brown.

Take out of the oven and let cool.

Melt butter in a large skillet over medium heat.

Cook and stir the onion, bell pepper, garlic, salt, pepper cayenne pepper until the vegetables are tender and the onion is translucent about 5 minutes.

Stir in the crawfish tails, throw in that pinch of crab boil, reduce heat to medium-low, and cook

for about 3 minutes to blend flavors, stirring occasionally. Taste test.

Whisk corn starch into cold milk and stock in a bowl until the mixture is smooth, and pour the mixture into the skillet.

Bring the filling to a simmer, and cook, stirring constantly, until the

mixture thickens about 5 minutes. Add chopped parsley.

Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.

While the filling is cooling, preheat oven to 400 degrees.

Pour the filling into the prepared pie crusts, Fill over the base of the rim of the pie shell. Or, overstuff ?. Bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling 15-20 minutes.

Cool for 10 minutes before serving.


If the mixture is too thick, add a little more milk. If you want the mixture to be thicker, add more corn starch to cold milk.

You can add a top crust to regular size pies. Your choice.

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