Inevitably, we would mingle over into savory pie land on this 52 Pies Project journey we’re taking. Not because there aren’t enough sweet options for pies, but because sometimes you want to have your pie for dinner and not for dessert. Today, I bring you the quick and delicious Crawfish Pie. Worry not, if crawfish is not abundant in your hometown, you can easily substitute shrimp with this pie and be just fine.
The Crawfish Pie is an all-time favorite around these parts. Festivals serve them in miniature sizes and you’ll be hard pressed to find a holiday celebration that doesn’t involve a Crawfish Pie. Hank Williams even sang about the beloved Crawfish Pie:
“Jambalaya, and a crawfish pie and file’ gumbo
‘Cause tonight I’m gonna see my ma chère amie-o
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we’ll have big fun on the bayou”
Now that that catchy tune is stuck in your head (youtube it if you’ve never heard it), you’re really going to need to get to work on your own pie.
- 1 box refrigerated pie crust containing 2 pies
- 1 stick butter
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 2 tablespoons all-purpose flour
- 1 can 10.75 oz cream of mushroom soup
- 1/4 teaspoon salt 1/4 teaspoon pepper
- 1 tablespoon Cajun seasoning or to taste
- 2 garlic cloves minced
- 1 pound crawfish tail meat fresh or thawed
- Preheat oven to 350 degrees.
- In a medium sized cast iron skillet, melt the butter over medium heat. Add the onions and the bell pepper cooking until soft and translucent. Add the flour, stirring until vegetables are well coated. Add the soup, seasonings, garlic and crawfish stirring until well combined and heated through.
- Line a pie plate with one of the ready made pie crusts, bake for 5 minutes in the pre-heated oven. Remove from oven and allow to cool slightly. Carefully spoon in the crawfish filling, being extra careful with the heated pie plate.
- Place the remaining pie crust over the top of the filling, crimping the edges to seal and making small slits in the top to all the pie to vent while cooking.
- Bake at 350 degrees for 30 minutes until golden brown.
Currently, I’m in Connecticut filming with the Taste of Home Online Cooking School. I’ll be co-hosting a series of baking videos with their production crew and I couldn’t be more thrilled. As excited as I am, I couldn’t exactly fail to do some pre-planning for what the husband will eat while I’m away, though.
Needless to say, the Crawfish Pie is working overtime this week. I needed a pie for the 52 Pies Project and he needed some dinner that would be easy to heat and eat in my absence. This pie was a winner on both accounts.
Easy comfort food at its best.
And let’s be honest, it wins me plenty of wife award brownie points for taking 30 minutes out of my packing time to think about his dinner needs.
Don’t be distracted about how unattractive the pie is. Sometimes, the most delicious food isn’t necessarily the prettiest. The crawfish filling is ooey and gooey and if you’ve ever tried to capture the beauty in ooey gooey, it’s not the easiest. Just trust me when I say that it might be the most delicious thing you’ll eat all week.
Can’t wait to share more details about the baking series with Taste of Home!