19 Delicious Crawfish Pie Recipes Spicy

You’re in for a treat with these 19 delicious crawfish pie recipes that pack a spicy punch! Whether you’re craving comfort food with a kick or looking to spice up your dinner rotation, these pies are sure to delight. From traditional to innovative twists, each recipe promises a flavorful adventure. So, grab your apron, and let’s dive into the world of spicy, savory crawfish pies that’ll have everyone asking for seconds!

Classic Louisiana Crawfish Pie

Craving a taste of the Bayou? This Classic Louisiana Crawfish Pie packs all the spicy, savory goodness of crawfish étouffée into a flaky, golden crust. Perfect for Mardi Gras or any day you need a flavor kick.

Ingredients

• 1 lb crawfish tails, peeled (fresh or frozen, thawed)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1/2 cup all-purpose flour (for a gluten-free option, use rice flour)
• 1 cup diced onions (yellow or white for sweetness)
• 1/2 cup diced celery (adds crunch and freshness)
• 1/2 cup diced green bell pepper (for a slight bitterness)
• 2 cloves garlic, minced (more if you love garlic)
• 1 cup seafood stock (vegetable stock works in a pinch)
• 1/2 tsp cayenne pepper (adjust to spice preference)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup chopped parsley (adds color and freshness)
• 1 pie crust, pre-made or homemade (ensure it’s thawed if frozen)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until fully liquid.
3. Add the flour to the melted butter, stirring constantly to create a roux. Cook until the roux turns a light brown color, about 5-7 minutes.
4. Stir in the onions, celery, and bell pepper, cooking until the vegetables are soft, about 5 minutes.
5. Add the minced garlic, cooking for an additional 1 minute until fragrant.
6. Gradually pour in the seafood stock, stirring continuously to avoid lumps.
7. Mix in the crawfish tails, cayenne pepper, salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.
8. Remove the skillet from heat and stir in the green onions and parsley.
9. Pour the crawfish mixture into the pie crust, spreading it evenly.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. Let the pie cool for 5 minutes before slicing to allow the filling to set.

Velvety crawfish filling meets buttery, crisp crust in every bite of this pie. Serve it with a side of hot sauce for extra heat or a crisp green salad to balance the richness. Perfect for sharing, if you’re willing.

Spicy Cajun Crawfish Pie

Get ready to turn up the heat with this bold, flavor-packed dish that’s sure to be the star of any gathering. Grab your apron—it’s time to dive into a culinary adventure that’s as fun to make as it is to eat.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1 large onion, diced (about 1 cup)
• 1 bell pepper, diced (any color works)
• 2 celery stalks, diced
• 3 garlic cloves, minced (more if you love garlic)
• 1/4 cup all-purpose flour (for thickening)
• 1 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream (or half-and-half for less richness)
• 2 tbsp Cajun seasoning (adjust to spice preference)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 1 pie crust, store-bought or homemade (9-inch, thaw if frozen)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat until bubbly.
3. Add the onion, bell pepper, and celery. Sauté for 5 minutes, until softened.
4. Stir in the garlic and cook for 1 minute, until fragrant.
5. Sprinkle the flour over the veggies, stirring constantly to form a roux. Cook for 2 minutes.
6. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain.
7. Add the Cajun seasoning and smoked paprika. Simmer for 5 minutes, until thickened.
8. Fold in the crawfish tails and cook for another 2 minutes, just to heat through.
9. Roll out the pie crust into a 9-inch pie dish. Trim the edges if necessary.
10. Pour the crawfish mixture into the crust. Cover with the top crust, seal the edges, and cut slits for venting.
11. Brush the top with beaten egg for a golden finish.
12. Bake for 30-35 minutes, until the crust is golden and the filling is bubbly.

Kick back and savor the crispy, flaky crust giving way to a creamy, spicy filling that’s bursting with Cajun flavors. Serve it with a side of cool coleslaw to balance the heat, or go all out with a drizzle of hot sauce for those who dare.

Creamy Crawfish and Corn Pie

Elevate your dinner game with this creamy crawfish and corn pie—bold flavors, rich textures, and minimal fuss make it a weeknight winner.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1 cup corn kernels (fresh or frozen)
• 1 cup heavy cream (for richness)
• 1/2 cup grated Parmesan cheese (adds a salty kick)
• 1 pie crust, pre-made (or homemade for extra credit)
• 2 tbsp butter (unsalted, for control)
• 1 tsp garlic powder (or fresh minced for punch)
• 1/2 tsp cayenne pepper (adjust to spice preference)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. In a skillet, melt butter over medium heat. Watch closely to avoid browning.
3. Add crawfish and corn, sauté for 3 minutes until just tender—don’t overcook.
4. Stir in garlic powder, cayenne, and salt. Taste as you go—balance is key.
5. Pour in heavy cream, simmer for 2 minutes until slightly thickened.
6. Remove from heat, fold in Parmesan until melty and cohesive.
7. Press pie crust into a 9-inch pan. Trim edges for a clean finish.
8. Pour filling into crust, spread evenly. No peaks for even baking.
9. Bake for 25 minutes until golden and bubbly—check at 20 to avoid over-browning.
10. Let rest for 5 minutes. Patience ensures slices hold shape.

Kick back and savor the creamy, spicy, sweet harmony. Serve with a crisp salad or scoop straight from the pan—no judgment here.

Cheesy Crawfish Pie with Jalapenos

Every bite of this cheesy crawfish pie packs a punch with spicy jalapenos and gooey cheese—perfect for game day or a cozy night in.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1 cup sharp cheddar cheese, shredded (for extra meltiness)
• 1/2 cup Monterey Jack cheese, shredded (or any melty cheese)
• 2 jalapenos, finely diced (remove seeds for less heat)
• 1/2 cup heavy cream (substitute with half-and-half for lighter texture)
• 1 pie crust, store-bought or homemade (pre-baked for 10 mins at 375°F)
• 1 tbsp butter (unsalted preferred)
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 tsp salt (fine sea salt recommended)

Instructions

1. Preheat oven to 375°F. Ensure pie crust is pre-baked and set aside.
2. In a skillet over medium heat, melt butter. Add crawfish tails and sauté for 2 mins until slightly browned.
3. Stir in diced jalapenos and cook for another 1 min to soften.
4. Reduce heat to low. Pour in heavy cream, stirring constantly to prevent curdling.
5. Sprinkle cayenne pepper and salt over mixture, blending well for even seasoning.
6. Remove skillet from heat. Fold in both cheeses until fully melted and mixture is cohesive.
7. Transfer cheesy crawfish filling into pre-baked pie crust, spreading evenly.
8. Bake for 20-25 mins at 375°F until top is golden and edges are bubbly.
9. Let pie rest for 5 mins before slicing to allow filling to set.

Velvety cheese meets spicy crawfish in every forkful—serve with a crisp salad or straight from the pan for ultimate comfort.

Crawfish and Shrimp Pie

Packed with bold flavors, this Crawfish and Shrimp Pie is your next showstopper dish. Mix succulent seafood with a creamy filling, all hugged by a flaky crust.

Ingredients

• 1 lb crawfish tails, peeled (fresh or frozen, thawed)
• 1 lb shrimp, peeled and deveined (medium size works best)
• 1 cup heavy cream (for richness, can sub half-and-half)
• 1/2 cup unsalted butter (cold, cubed)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1/2 tsp cayenne pepper (for a kick, adjust to taste)
• 1/4 cup green onions, chopped (for freshness)
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add cold water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim excess edges.
5. In a skillet, sauté crawfish and shrimp with cayenne pepper until just pink, about 3-4 minutes. Tip: Avoid overcooking to keep seafood tender.
6. Spread seafood evenly over the crust. Pour heavy cream over the top.
7. Sprinkle green onions on top. Fold over any excess crust or add a lattice top.
8. Beat egg with 1 tbsp water. Brush over crust for a golden finish.
9. Bake for 25-30 minutes, until crust is golden and filling is bubbly. Tip: Let it rest 5 minutes before slicing.

Rich and creamy with a spicy kick, this pie’s flaky crust contrasts perfectly with the tender seafood. Serve with a crisp salad or straight from the pan for a cozy meal.

Southern Style Crawfish Pie

Whip up a taste of the South with this bold, flavor-packed crawfish pie that’s sure to steal the show at any table.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1/2 cup unsalted butter (or substitute with margarine for a lighter version)
• 1/2 cup all-purpose flour (for a gluten-free option, use almond flour)
• 1 cup onion, finely diced (yellow or white for sweetness)
• 1/2 cup green bell pepper, finely diced (adds a slight crunch)
• 1/2 cup celery, finely diced (essential for the holy trinity)
• 2 cloves garlic, minced (fresh is best)
• 1 cup heavy cream (for richness, can sub with half-and-half)
• 1 tsp cayenne pepper (adjust to spice preference)
• 1 tsp salt (fine sea salt recommended)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 pie crust, pre-made or homemade (9-inch, deep dish)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter until fully liquid and slightly bubbly.
3. Add the flour to the melted butter, stirring constantly to create a roux. Cook until the roux turns a light golden color, about 5 minutes. Tip: Keep stirring to prevent burning.
4. Stir in the onion, green bell pepper, celery, and garlic. Cook until the vegetables are soft, about 5 minutes. Tip: The vegetables should be translucent but not browned.
5. Add the crawfish tails to the skillet, stirring to coat them evenly with the roux and vegetable mixture.
6. Pour in the heavy cream, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients. Simmer the mixture on low heat for 10 minutes, allowing the flavors to meld. Tip: The mixture should thicken slightly but still be pourable.
7. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough from the edges.
8. Pour the crawfish filling into the pie crust, spreading it evenly.
9. Brush the edges of the pie crust with the beaten egg to create a golden finish when baked.
10. Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.

The crust turns irresistibly flaky, while the filling stays creamy with a spicy kick. Serve slices with a side of crisp green salad to balance the richness.

Crawfish Pie with a Buttery Crust

Jump into the heart of Southern cuisine with this crawfish pie that’s all about bold flavors and a buttery, flaky crust. Perfect for gatherings or a cozy night in, it’s a dish that promises to impress with every bite.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, substitute with pastry flour)
• 1 cup unsalted butter, chilled and diced (keep it cold for the flakiest crust)
• 1/2 cup ice water (just enough to bring the dough together)
• 1 lb crawfish tails, cooked and peeled (fresh or frozen, but thaw if frozen)
• 1/2 cup onion, finely diced (yellow or white for sweetness)
• 1/4 cup green bell pepper, finely diced (adds a slight crunch)
• 2 cloves garlic, minced (for that aromatic kick)
• 1/4 cup heavy cream (makes the filling luxuriously creamy)
• 1 tsp Cajun seasoning (adjust to spice preference)
• 1/2 tsp salt (enhances all the flavors)
• 1 egg, beaten (for egg wash to golden perfection)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine flour and diced butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a ball, wrap in plastic, and chill for 30 minutes. Tip: Don’t overwork the dough to keep it tender.
4. While the dough chills, sauté onion, green bell pepper, and garlic in a pan over medium heat until soft, about 5 minutes.
5. Add crawfish tails, Cajun seasoning, and salt to the pan. Cook for another 2 minutes, then stir in heavy cream. Remove from heat and let cool slightly.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
7. Pour the crawfish filling into the crust. Roll out the remaining dough for the top crust, place over the filling, and seal the edges. Cut slits in the top to vent.
8. Brush the top crust with beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

Unbelievably flaky and packed with spicy, creamy crawfish, this pie is a showstopper. Serve it warm with a side of crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Crawfish and Andouille Sausage Pie

Just when you thought comfort food couldn’t get any better, this Crawfish and Andouille Sausage Pie storms in. Bold flavors, creamy texture, and a crispy crust—this dish is a showstopper.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1/2 lb Andouille sausage, sliced (smoked adds depth)
• 1 cup heavy cream (for richness)
• 1/2 cup chicken broth (low sodium preferred)
• 1 pie crust, pre-made or homemade (blind bake for crispiness)
• 1 tbsp butter (unsalted, for sautéing)
• 1/2 cup onion, diced (yellow for sweetness)
• 1/2 cup bell pepper, diced (any color)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp Cajun seasoning (adjust to spice preference)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Blind bake the pie crust for 10 minutes, then set aside.
2. In a skillet, melt butter over medium heat. Add onion and bell pepper; sauté until soft, about 5 minutes.
3. Add garlic and Andouille sausage; cook for another 3 minutes until sausage is slightly browned.
4. Stir in crawfish tails, Cajun seasoning, salt, and black pepper. Cook for 2 minutes to blend flavors.
5. Pour in heavy cream and chicken broth. Simmer on low heat for 5 minutes until slightly thickened.
6. Transfer the mixture into the pre-baked pie crust. Smooth the top with a spatula.
7. Bake for 25 minutes at 375°F until the filling is bubbly and the crust is golden.
8. Let it rest for 5 minutes before slicing. Garnish with chopped parsley.

Yield a slice to reveal a creamy, spicy filling with a perfect crust contrast. Serve with a crisp salad or over steamed rice for a hearty meal.

Crawfish Pie with Bell Peppers and Onions

Packed with flavor, this crawfish pie is a showstopper. Sauté bell peppers and onions until they sing, then fold in juicy crawfish for a filling that’s impossible to resist.

Ingredients

• 1 lb crawfish tails (thawed if frozen)
• 1 cup diced bell peppers (mix colors for vibrancy)
• 1 cup diced onions (yellow for sweetness)
• 2 tbsp butter (or olive oil for a lighter version)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash, optional)

Instructions

1. Preheat your oven to 375°F. This ensures a crispy crust.
2. Melt butter in a skillet over medium heat. Tip: Don’t let it brown.
3. Add onions and bell peppers. Cook for 5 mins until soft.
4. Stir in crawfish tails, garlic powder, and cayenne. Cook for 3 mins. Tip: Don’t overcook the crawfish.
5. Roll out pie crust into a 9-inch pie dish. Trim edges.
6. Pour the crawfish mixture into the crust. Spread evenly.
7. Cover with top crust or lattice. Seal edges. Tip: Brush with egg wash for golden finish.
8. Bake for 25-30 mins until golden brown.

Kick back and enjoy the flaky crust hugging the spicy, savory filling. Serve with a crisp salad or straight from the pie dish—no judgment.

Crawfish Pie with a Flaky Pastry Crust

Feast your eyes on this: a buttery, flaky crust cradling a spicy, succulent crawfish filling that’s pure Louisiana magic. No frills, just flavor bombs.

Ingredients

• 2 cups all-purpose flour (keep it cold for flakier crust)
• 1 cup unsalted butter, chilled and cubed (freeze for 15 minutes before use)
• 1/2 cup ice water (add gradually, dough should be just moist)
• 1 lb crawfish tails, peeled (thaw if frozen, pat dry)
• 1/2 cup onion, finely diced (yellow or white for sweetness)
• 1/4 cup celery, finely diced (adds crunch)
• 1/4 cup green bell pepper, finely diced (for color and mild heat)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp Cajun seasoning (adjust to spice preference)
• 1/2 tsp salt (fine sea salt blends better)
• 1/4 tsp black pepper (freshly ground for more aroma)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1 egg, beaten (for egg wash, optional but golden)

Instructions

1. Preheat oven to 375°F (190°C). Ensure rack is in the middle position for even baking.
2. In a large bowl, mix flour and salt. Add chilled butter cubes, using a pastry cutter until mixture resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, stirring until dough just comes together. Tip: Overworking makes tough crust.
4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes. Cold dough = flaky layers.
5. Heat olive oil in a skillet over medium. Sauté onion, celery, and bell pepper until soft, about 5 minutes.
6. Add garlic and crawfish, cooking for 2 minutes. Stir in Cajun seasoning, salt, and pepper. Remove from heat.
7. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon filling onto one half of each circle, leaving a border. Fold over, crimp edges with a fork to seal.
9. Brush pies with beaten egg for shine. Bake on parchment-lined tray for 25 minutes or until golden.
10. Zesty and rich, these pies boast a crispy exterior with a juicy, flavorful center. Serve with a side of remoulade for dipping or atop a bed of greens for a light contrast.

Crawfish and Crab Meat Pie

Savory meets succulent in this Crawfish and Crab Meat Pie—a decadent twist on classic seafood comfort that’s begging to be your next showstopper.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1 lb crab meat, picked for shells
• 1 cup heavy cream (for richness)
• 1/2 cup unsalted butter (cold, cubed)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1/2 tsp cayenne pepper (for a kick)
• 1 egg (for egg wash)
• 1 tbsp water (to mix with egg)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Gradually add heavy cream, stirring until dough forms. Tip: Handle dough minimally to keep it tender.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. Fold overhang under and crimp edges for a decorative finish. Chill crust for 15 minutes to prevent shrinking.
6. In a separate bowl, mix crawfish, crab meat, and cayenne pepper. Spread evenly over chilled crust.
7. Whisk egg with water to create an egg wash. Brush over crust edges for a golden finish.
8. Bake for 35-40 minutes, until crust is golden and filling is bubbly. Tip: Cover edges with foil if browning too quickly.
9. Let pie cool for 10 minutes before slicing. This allows filling to set for cleaner cuts.

Amazingly flaky crust gives way to a creamy, spicy seafood filling that’s irresistibly rich. Serve with a crisp green salad to cut through the decadence or enjoy a slice cold the next day—if it lasts that long.

Crawfish Pie with Garlic and Herbs

Jump into the heart of Southern cuisine with this bold, flavor-packed crawfish pie. It’s a creamy, herby delight that’s perfect for spicing up your dinner rotation.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1/2 cup unsalted butter (or substitute with olive oil for a lighter version)
• 1/4 cup all-purpose flour (for thickening)
• 1 cup onion, finely chopped (yellow or white for sweetness)
• 1/2 cup green bell pepper, diced (adds a slight crunch)
• 2 cloves garlic, minced (more if you love garlic)
• 1/4 cup fresh parsley, chopped (flat-leaf for better texture)
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1/2 tsp cayenne pepper (adjust to spice preference)
• 1 pie crust, 9-inch (store-bought or homemade)
• 1/2 cup heavy cream (for richness)
• Salt and black pepper to taste (start with 1/2 tsp salt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt butter over medium heat until bubbly, about 2 minutes.
3. Add onion and bell pepper, sautéing until soft, 5 minutes. Tip: Don’t rush this step; caramelization adds depth.
4. Stir in garlic, parsley, thyme, and cayenne, cooking for 1 minute until fragrant.
5. Sprinkle flour over the mixture, stirring constantly to form a roux, 2 minutes. Tip: A golden roux means more flavor.
6. Gradually whisk in heavy cream until the mixture thickens, about 3 minutes.
7. Fold in crawfish tails, seasoning with salt and black pepper. Cook for another 2 minutes.
8. Roll out the pie crust into a 9-inch pie dish, trimming excess edges.
9. Pour the crawfish mixture into the crust, spreading evenly.
10. Bake for 25-30 minutes, until the crust is golden and the filling is bubbly. Tip: Let it rest 5 minutes before slicing for cleaner cuts.

Unbelievably creamy with a kick, this pie pairs perfectly with a crisp salad or over steamed rice. The herbs and garlic shine through, making every bite a celebration of flavors.

Crawfish Pie with a Twist of Lemon

Ready to shake up your seafood game? This crawfish pie packs a zesty punch with a twist of lemon, turning classic comfort into a bold flavor adventure.

Ingredients

• 1 lb crawfish tails, peeled (fresh or frozen, thawed)
• 1 cup unsalted butter (cold, cubed)
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup cold water (ice-cold for flakier crust)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 cup heavy cream (for richness, can sub half-and-half)
• 1 tsp salt (adjust to taste)
• 1/2 tsp cayenne pepper (for a kick, adjust to spice preference)
• 1 egg (for egg wash)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
4. Roll out dough on a floured surface to fit pie dish. Trim edges, leaving a 1-inch overhang.
5. In a skillet, sauté crawfish tails over medium heat for 3 minutes. Add lemon zest, juice, cream, and cayenne. Simmer for 5 minutes until slightly thickened.
6. Pour crawfish mixture into pie crust. Fold overhang over filling, crimping edges.
7. Whisk egg with 1 tbsp water. Brush over crust for a golden finish.
8. Bake for 30-35 minutes until crust is golden and filling is bubbly. Tip: Place pie on a baking sheet to catch spills.
9. Let pie rest for 10 minutes before slicing. Tip: This allows filling to set for cleaner cuts.

The crust shatters to reveal a creamy, tangy filling with just the right heat. Serve with a crisp green salad to cut through the richness, or go all-in with a side of garlic bread for dipping.

Crawfish and Mushroom Pie

Alright, let’s dive into this flavor-packed Crawfish and Mushroom Pie that’s about to blow your taste buds away. A must-try for anyone craving a creamy, savory dish with a kick.

Ingredients

• 1 lb crawfish tails (pre-cooked, thaw if frozen)
• 2 cups sliced mushrooms (cremini or button for earthiness)
• 1 cup heavy cream (for richness, can sub half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 pie crust (store-bought or homemade, your call)
• 2 tbsp butter (unsalted, to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp cayenne pepper (for heat, optional)
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Unroll the pie crust into a 9-inch pie dish, pressing gently. Trim excess.
2. In a skillet over medium heat, melt butter with olive oil. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
3. Stir in crawfish tails, garlic powder, cayenne, salt, and black pepper. Cook for 2 minutes to blend flavors.
4. Pour in heavy cream, simmer until slightly thickened, about 3 minutes. Tip: Stir constantly to prevent curdling.
5. Remove from heat, mix in Parmesan until melted. Tip: Reserve some cheese for topping if you like extra crunch.
6. Pour the mixture into the pie crust. Bake for 25-30 minutes until the crust is golden and filling is bubbly.
7. Let it rest for 5 minutes before slicing. Perfect for serving with a crisp salad or crusty bread to soak up the creamy goodness.

Packed with layers of texture from the flaky crust to the creamy filling, this pie is a showstopper. Play up the presentation by garnishing with fresh herbs or a sprinkle of extra cayenne for those who dare.

Crawfish Pie with a Spicy Tomato Sauce

Bold flavors meet comfort in this crawfish pie, a Southern classic with a spicy twist that’ll have your taste buds dancing. Perfect for spicing up your dinner routine, this dish combines tender crawfish with a fiery tomato sauce, all wrapped in a flaky, golden crust.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, chilled and cubed (or any neutral oil)
• 1/4 cup ice water (adjust as needed)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
• 1 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes.
5. Add crawfish, tomatoes, cayenne, salt, and pepper. Cook for 10 minutes, stirring occasionally.
6. Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trimming edges.
7. Fill with crawfish mixture. Cover with top crust, sealing edges. Cut slits in the top.
8. Brush with beaten egg. Bake for 35-40 minutes, until golden brown.

Let this pie cool slightly before slicing to let the flavors meld. The crust is irresistibly flaky, while the filling packs a punch with its spicy, savory depth. Serve with a crisp salad to balance the heat.

Crawfish Pie with a Hint of Thyme

Y’all ready to dive into a dish that’s bursting with flavor and Southern charm? This crawfish pie is your ticket to a mouthwatering meal that’s perfect for any gathering. Let’s get cooking!

Ingredients

• 1 lb crawfish tails, peeled (fresh or frozen, thawed)
• 1/2 cup unsalted butter (or substitute with margarine for a lighter version)
• 1 large onion, diced (about 1 cup)
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup all-purpose flour
• 1 cup chicken stock (low sodium preferred)
• 1/2 cup heavy cream
• 1 pie crust, store-bought or homemade (9-inch)
• Salt and pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic. Cook until soft, about 5 minutes.
3. Stir in thyme and crawfish tails. Cook for another 2 minutes.
4. Sprinkle flour over the mixture, stirring constantly to avoid lumps. Cook for 1 minute.
5. Gradually add chicken stock, stirring continuously until the mixture thickens.
6. Reduce heat to low. Stir in heavy cream. Season with salt and pepper. Simmer for 5 minutes, then remove from heat.
7. Roll out pie crust and fit into a 9-inch pie dish. Pour the crawfish mixture into the crust.
8. Bake for 25-30 minutes, or until the crust is golden brown.
9. Let the pie cool for 10 minutes before serving.

Serve this pie warm to experience the creamy, rich filling paired with the flaky crust. For an extra kick, drizzle with hot sauce or serve alongside a crisp green salad.

Crawfish Pie with a Crumbly Topping

Now, let’s dive into a dish that’s as fun to make as it is to eat. This crawfish pie with a crumbly topping is a showstopper, packed with bold flavors and textures that’ll have everyone asking for seconds.

Ingredients

• 1 lb crawfish tails, peeled (thaw if frozen)
• 1/2 cup unsalted butter (cold, cubed)
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 1 bell pepper, diced (any color)
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.
3. Add the garlic, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly to avoid burning.
4. Stir in the crawfish tails and heavy cream. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.
5. In a bowl, combine the flour and cold butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
6. Pour the crawfish mixture into the prepared pie dish. Sprinkle the crumbly topping evenly over the filling.
7. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
8. Let the pie cool for 5 minutes before garnishing with green onions.

Just imagine breaking into that golden, crumbly topping to reveal the creamy, spicy crawfish filling beneath. Serve it with a crisp green salad or a cold beer for the ultimate comfort food experience.

Crawfish Pie with a Rich Béchamel Sauce

Get ready to dive into a dish that’s all about bold flavors and creamy textures. This crawfish pie with a rich béchamel sauce is your next kitchen adventure, promising a decadent bite every time.

Ingredients

• 1 lb crawfish tails (thawed if frozen)
• 1/2 cup unsalted butter (plus extra for greasing)
• 1/2 cup all-purpose flour (for roux)
• 1 cup whole milk (warmed)
• 1/2 cup heavy cream (for extra richness)
• 1 small onion, finely diced (about 1/2 cup)
• 1/2 green bell pepper, finely diced (optional for crunch)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp Cajun seasoning (adjust to spice preference)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter.
2. In a large skillet over medium heat, melt 1/2 cup butter. Add onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
3. Sprinkle flour over the veggies, stirring constantly to form a roux. Cook for 2 minutes until golden.
4. Gradually whisk in warm milk and heavy cream, ensuring no lumps. Bring to a simmer, stirring until thickened, about 5 minutes.
5. Stir in crawfish tails, Cajun seasoning, salt, and pepper. Cook for another 3 minutes, then remove from heat.
6. Roll out pie crust and line the greased dish. Pour in the crawfish mixture, then cover with the top crust. Seal edges, cut slits on top, and brush with beaten egg.
7. Bake for 30-35 minutes, until crust is golden and filling is bubbly. Let stand for 10 minutes before serving.

Just imagine the creamy béchamel hugging each crawfish tail, all encased in a flaky, buttery crust. Serve it with a crisp green salad or over steamed rice to soak up every last drop of sauce.

Crawfish Pie with a Crispy Cheese Topping

Let’s dive into a dish that’s a game-changer for seafood lovers—Crawfish Pie with a Crispy Cheese Topping. This recipe packs bold flavors and a crunch you can’t ignore, perfect for shaking up your dinner routine.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 1 lb crawfish tails, cleaned (fresh or frozen, thawed)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 tbsp butter (unsalted to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp cayenne pepper (for a kick, optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for a crispy crust.
2. In a skillet over medium heat, melt butter with olive oil. Sauté onions until translucent, about 3 minutes.
3. Add crawfish tails to the skillet. Cook for 5 minutes, stirring occasionally, until they’re heated through.
4. Season the mixture with garlic powder, cayenne pepper, salt, and pepper. Stir well to combine all flavors.
5. Roll out the pie crust into a 9-inch pie dish. Trim edges for a neat finish.
6. Pour the crawfish mixture into the pie crust, spreading it evenly.
7. Sprinkle shredded cheddar cheese on top, covering the entire surface for a golden, crispy topping.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
9. Let the pie cool for 5 minutes before slicing. This helps the filling set for cleaner cuts.

Dig into this pie to discover a creamy, spicy crawfish filling contrasted by a crispy, cheesy top. Serve it with a side of green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Conclusion

Mouthwatering and diverse, these 19 crawfish pie recipes offer something for every palate, especially if you love a spicy kick. We hope this roundup inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share this delicious collection with fellow food lovers on Pinterest. Happy cooking!

Bella Bacinos