How To Make Crawfish Pie

This crawfish pie recipe was a divine inspiration when we had some crawfish etouffee left over after supper.

(Which doesn’t happen often enough to have much experience with leftovers!).

We call that lagniappe (pronounced “lan-yap”) here in Louisiana – something “extra”.

So, with a little leftover crawfish etouffee, we created a dish that was even more awesome than the original dish!

So watch the video and you can make this fast and easy dish and amaze your family and friends.

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What You Need to Make Crawfish Pie

2-3 cups Crawfish Etouffee
1 cup cooked rice
2 prepared pie shells – thawed

Paring knife
Fork
Wax paper

Preheat your oven 375 degrees.

Take one of the pie shells and carefully cut around the inside edge to remove the thick outer crust.

Remove crust and discard.

Turn the shell over onto a piece of wax paper.

If it doesn’t fall out, carefully pull out and place flat on the wax paper.

Set aside.

Mix together the Crawfish Etouffee and the rice.

Pour the mixture into the second pie shell.

Spread around.

Take the top shell and place on top of the etouffee mixture.

With the fork, smash the top crust to the bottom shell to seal.

You may need a little bit of warm water to seal.

Go all the way around.

Important Tip: You should cover the crust (the thick edge of the pie shell) with either folded aluminum foil or place the empty pie tin on top of the Crawfish Pie to prevent the crust from burning faster than the pie bakes.

Place in the oven on a baking sheet in case of spillage.

Bake for 50 minutes.

Remove and let set 5 minutes.

Cut into wedges and enjoy.

Um Um – now that’s some good stuff cher!

Serves 6

Great with a green salad.

Beryl

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