Crawfish Pie


  • 1 lb. crawfish tails with fat
  • 1/3 cup butter
  • ½ cup diced yellow onion
  • ½ cup diced red onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 1/3 cup diced red bell pepper
  • ¼ cup smoked and minced garlic
  • 1/3 cup diced Tasso
  • ½ cup all purpose flour
  • ¼ cup tomato sauce
  • 1 qt. shellfish stock
  • 1/3 cup heavy cream
  • kosher salt
  • cracked black pepper
  • Louisiana Hot Sauce
  • 9 inch pie shell
  • ¼ cup shredded Mozzarella cheese
  • ¼ cup Parmigianino- Regina cheese


    Preheat oven to 400 degrees.

    In a sauté pan heat butter until clarified. Add onions, celery, peppers, garlic and Tasso. Sauté about 5 minutes to sweat out all the vegetable flavors and sugars, they will begin to wilt. Add crawfish and continue to sauté for about 3 more minutes.

    Add flour and whisk until a roux forms with a color resembling peanut butter. Add tomato sauce and then a little at a time add the shellfish stock (you may not need all the stock) until sauce consistency is achieved. Bring to a boil, reduce heat and simmer for 15 minutes.

    Add heavy cream to thin sauce a bit and give a richer taste and color.

    Season to taste with salt, pepper and LA hot sauce.

    Pour into pre-baked pie shell, cover with cheeses and bake until cheese browns.
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