Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.[1][2] The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.[3]

Crawfish pie
Crawfish pie, gumbo, and crawfish etouffe at Père Antoine in New Orleans (2007)
TypeSavoury pie
Place of originUnited States
Region or stateLouisiana
Main ingredientsCrawfish
Crawfish pies at Bergeron's

Preparation

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Crawfish pie is prepared by making a roux with bell peppers, onions and celery, the "holy trinity" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux.[4][5]

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The dish is mentioned in the Hank Williams song "Jambalaya (On the Bayou)", along with other common Cajun dishes such as jambalaya and gumbo.[6]

See also

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References

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  1. ^ Walker, Judy (2012-03-14). "Crawfish Pie for Pi Day". The Times-Picayune. Retrieved 2012-11-27.
  2. ^ "Crawfish pie". Foodnetwork.com. Retrieved 2012-11-27.
  3. ^ "Creole Crawfish Pie". Food & Wine. Retrieved 2024-05-13.
  4. ^ Onwuachi, Kwame; Stein, Joshua David (2022-05-17). My America: Recipes from a Young Black Chef: A Cookbook. Knopf Doubleday Publishing Group. p. 128. ISBN 978-0-525-65960-0.
  5. ^ Wuerthner, Terri Pischoff (2007-04-01). In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou. Macmillan + ORM. p. 121. ISBN 978-1-4299-1008-8.
  6. ^ "Crawfish Pie-Tart". Realcajunrecipes.com. Retrieved 2012-11-27.