By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
297 cal · 179 min
Cajun Crawfish Pie
Recipe GLPR30b094e049db78
A classic Louisiana-style savory pie featuring a buttery homemade crust filled with tender crawfish tails, sautéed vegetables, and a rich Cajun-spiced sauce made with tomatoes and seafood stock. Perfect as an elegant appetizer or main course.
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Ingredients
8 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon salt
ice water, as needed
1 medium yellow onion
1 bell pepper
2 stalks celery
6 tablespoons salted butter
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
1 teaspoon salt
½ cup canned diced tomatoes
½ cup seafood stock
1 pound crawfish tails, shells removed
2 green onions, chopped
1 tablespoon fresh parsley, chopped
black pepper to taste
Directions
Combine the unsalted butter, salt, and 1 cup of flour in a food processor. Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces throughout.
Gradually add ice water one tablespoon at a time, pulsing between additions, until the dough just comes together when pressed between your fingers.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days.
Dice the yellow onion, bell pepper, and celery into ¼-inch pieces.
Heat the salted butter in a large skillet over medium heat. Add the diced vegetables and Cajun seasoning, then sauté for 3 to 5 minutes until the vegetables begin to soften.
Sprinkle the 2 tablespoons of flour over the vegetables and stir constantly for about 1 minute to distribute evenly.
Add the canned tomatoes and seafood stock, stirring well. Simmer over medium heat for 3 to 5 minutes until the mixture thickens slightly.
Fold in the crawfish tails and green onions. Season with 1 teaspoon salt and black pepper to taste. Cook for 4 minutes over medium heat, then transfer to a bowl and allow to cool to room temperature.
Preheat your oven to 375°F.
On a lightly floured work surface, roll out the chilled dough into an 11-inch circle about ⅛ inch thick.
Transfer the dough to an 8-inch pie pan, allowing the excess to hang over the edges. Crimp or flute the edges decoratively.
Pour the cooled crawfish filling into the prepared pie crust, spreading evenly.
Bake uncovered at 375°F for 30 minutes until the crust turns golden brown and the filling is heated through.
Remove from the oven and let cool for 5 to 10 minutes. Garnish with fresh chopped parsley, slice into wedges, and serve warm.
Comments
Crawfish and seafood stock will require a second trip—Food Lion or Kroger banners carry crawfish, but availability is seasonal and stock is not a standard weeknight pantry item, making this a planned rather than spontaneous dinner. The 179-minute estimate is honest for a pie that needs both a pastry crust and a from-scratch roux-based filling, though the actual hands-on time is closer to 45 minutes with long unattended baking in between. At roughly $6–7 per serving when crawfish are in season (winter through spring in North Carolina), this is a restaurant-quality occasion dish that reheats reasonably well and feeds eight, making it excellent for entertaining rather than budget weeknight rotation. The Cajun base, seafood stock, and crawfish align well with coastal North Carolina ingredients, though you're still traveling outside the routine Harris Teeter or Walmart run.
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