Description
These Crawfish Cajun Pies bring a taste of Louisiana straight to your table! Filled with tender crawfish, sautéed vegetables, Cajun spices, and a hint of crunch from breadcrumbs, all wrapped in a golden, flaky crust. Each individual pie is packed with authentic flavors, ideal for gatherings, family dinners, or whenever you’re craving a little extra spice. Easy to make, fun to serve, and utterly delicious!
Ingredients
Scale
Filling
- 1 lb crawfish tails, peeled and cleaned
- 2 tbsp unsalted butter
- 1 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/2 cup celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 tsp Cajun seasoning
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for added spice)
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
Crust
- 1 package refrigerated pie dough or pastry sheets (or homemade pie dough if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Prepare the Filling:
- In a large skillet, melt the butter over medium heat. Add the onions, bell pepper, celery, and garlic. Sauté for 5-7 minutes until the vegetables are tender and translucent.
- Add the crawfish tails and cook until they’re just heated through, about 2-3 minutes.
- Add breadcrumbs, Cajun seasoning, black pepper, salt, smoked paprika, and cayenne (if using). Stir well until combined and slightly thickened. Adjust seasonings if needed.
- Remove from heat and stir in green onions and parsley. Set aside to cool slightly.
-
Assemble the Pies:
- Roll out the pie dough on a lightly floured surface and cut into circles to fit your individual pie tins (3- to 5-inch round tins work well).
- Line each tin with a dough circle, pressing gently to form the crust. Spoon a generous amount of crawfish filling into each pie shell.
- Place a dough circle on top of each pie, sealing the edges with your fingers or a fork. Brush the tops with beaten egg for a golden crust.
- Bake: Place pies on the baking sheet and bake for 20-25 minutes or until the crust is golden and crisp.
- Serve: Let the pies cool for a few minutes before serving. Enjoy warm, with a side of hot sauce if desired!
Notes
- Variations: Shrimp can be used if crawfish is unavailable.
- Make Ahead: Unbaked pies freeze well. Wrap tightly and bake from frozen, adding a few extra minutes to the cooking time.
- Adjust Spice: For a milder pie, omit the cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Main Dish
- Method: Baking
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 pie
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 95 mg