In Louisiana, there is a strong connection between food and family. Recipes are discovered, cultivated, and passed down through the generations, becoming bright spots at gatherings and creating happy memories with the ones we love. Nell Aucoin Robarge, of Baton Rouge, inherited this recipe for Crawfish Pie from her mother, Brenda Aucoin, who adapted it from an old church cookbook. The Aucoins hail from Napoleonville, Louisiana, a tiny community on Bayou Lafourche that dates back to the 18th century. Growing up, Nell remembers enjoying the pie along with fried fish and other Cajun delicacies when extended family would come to visit. Today, she makes it on weekends, and when her children are in town and there are plenty of mouths to feed. 

Crawfish Pie
Serves 6
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  1. ½ cup salted butter
  2. 1 large onion, diced (about 1 1/2 cups)
  3. ½ bell pepper, seeded and diced (about 1/2 cup)
  4. 4 cloves garlic, minced
  5. 1 (10.75-ounce) can cream of mushroom soup
  6. 1 (5-ounce) can evaporated milk
  7. 1 teaspoon salt
  8. ¾ teaspoon ground black pepper
  9. ½ teaspoon crushed red pepper
  10. 3 tablespoons cornstarch mixed with ¼ cup cold water
  11. 2 pounds crawfish tail meat
  12. ½ cup chopped green onion
  13. 2 tablespoons chopped parsley
  14. 1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)
  1. Preheat oven to 400°.
  2. In a large skillet, melt butter over medium heat; 
add onion, bell pepper, and garlic; cook until softened. 
Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until 
thickened, about 5 minutes. Fold in crawfish, green onion, 
and parsley; cook 5 minutes.
  3. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.
Louisiana Cookin