Crawfish Pie

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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Ingredients
  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)
Instructions
  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 http://www.louisianacookin.com/
2016-11-17T09:42:36+00:00

48 Comments

  1. Debbie Aucoin Moore March 6, 2015 at 4:13 pm - Reply

    This looks like an old recipe I had but lost. Thanks for sharing! Who knows, Nell and I may be related since a lot of my Aucoin ancestors settled in Assumption Parish.

  2. Kathy Talbert March 7, 2015 at 11:45 am - Reply

    Looks delish, can’t wait to make it!!

  3. Dan O'Neal March 8, 2015 at 2:50 pm - Reply

    I’ve always heard the song,but now I have the recipe. Will be making this soon.

  4. Glenda Faye Walker March 9, 2015 at 10:00 am - Reply

    I have yet to taste this beautiful ( which by the way looks scrumptious and sinfully good) l can’t wait to serve this pie to my family and friends.

  5. Denise March 11, 2015 at 11:21 am - Reply

    I made this pie this weekend and it was great. I don’t have a deep dish pie pan, so I made two regular 9″ pies. One pie is enough for 6 adult servings with a veggie side dish. I froze the other for another special time. Hope it turns out as well as the first one.

  6. Denise March 11, 2015 at 11:34 am - Reply

    Additional note, I upped the seasonings to taste and used ground cayenne pepper, as I didn’t have crushed red pepper.

  7. Denise March 11, 2015 at 5:03 pm - Reply

    Additional note #2. For those that don’t know what pie weights are. When you bake an empty pie crust, it will bubble up and harden, so the weights (which look like marbles) keep it down while baking. If you don’t have pie weights, which most people don’t, use uncooked rice or beans with a piece of foil or parchment paper between the crust and rice/beans.

    • Denise August 30, 2015 at 9:23 am - Reply

      I was just thinking, what are pie weights?! That’s for the clarification!

    • Tammy December 19, 2016 at 11:40 pm - Reply

      Or you can just use s fork & Polk holes In The bottom of the pie crust pan so it will not bubble up

    • Tracy Hill April 6, 2017 at 12:01 pm - Reply

      Thanks so much for that tip. I don’t have pie weights so I was happy to see this comment.

  8. audrey frederick March 14, 2015 at 11:54 am - Reply

    BEST RECIPES

  9. Dario March 26, 2015 at 10:08 pm - Reply

    I was thinking of adding chesse!

    • Michelle August 29, 2015 at 1:06 pm - Reply

      I was thinking the same thing….great minds

      • MIKE December 31, 2016 at 10:20 am - Reply

        no cheese!!! NOT MEANT FOR CHESE!

    • Erica McCoggle August 30, 2015 at 8:25 am - Reply

      Noooooooooooooo lol

    • Christine December 5, 2015 at 1:07 pm - Reply

      Please do not add cheese…..This is uniquely Louisiana and cheese is not a good idea. It will take away from the flavor of the rest of the ingredients.

    • Oscar Kilpat May 12, 2016 at 6:49 am - Reply

      Please cook it according to the recipe first so you will see how good it is before messing it up. I do suggest adding a little fine chopped celery and a tiny (for those not from South Louisiana) bit of Louisiana Hot Sauce.

  10. JR April 5, 2015 at 6:08 pm - Reply

    My wife and I made this last night. Absolutely restaurant quality delicious! Changed up a few things. Couldn’t understand leaving out celery – one of the members of the “holy trinity” of cajun cooking (i.e., bell pepper, onion, and celery). Ok, so added chopped celery and also used cream of celery soup instead of cream of mushroom. Used red and orange bell peppers instead of green. We just like the flavors better than the green ones. Also added a small amount of Tony Chachere’s Cajun Seasoning and about a half cup of red wine when sauteing the veggies. Also used a little cayenne pepper. Other than that and using a little Tabasco after plating…pretty much followed the recipe. We baked it in our favorite enameled cast iron baking pot – which always makes a huge difference with any baked dish.

    • N.O.mylife October 26, 2015 at 4:30 pm - Reply

      Lol, other an than that… you pretty much changed the recipe bit it still sounds good. Just thought that part was funny.

    • Tom R February 28, 2016 at 11:23 am - Reply

      Why don’t you just post your own recipe somewhere else. Its somewhat rude to come on here and completely change the recipe they got from family.

      • Winn April 8, 2016 at 7:43 pm - Reply

        It’s Not at all Rude, Tom❗ Tweaking a recipe is Standard Operating Procedure in Louisiana ❗ Lol…It’s How We Roll❗ I Promise You…No Native ‘Boot-Born” Cook Would Take Offense to Changing an ‘original recipe. We Love Stories that Successfully Altered a Dish. It’s Desired…and Required, Chere❗

      • Oscar Kilpat May 12, 2016 at 6:57 am - Reply

        It appears you are the rude one. No cajun would object to their neighbor changing their recipe to suit their own taste. That is why there are about as many versions of traditional cajun recipes as there are cooks in South Louisiana. Perhaps you should visit with us for a while, learn our customs and our people before you give our people the old Yankee attack dog treatment.

    • Paulette Vincent November 13, 2016 at 10:20 pm - Reply

      I like your ideas…sounds great im doin just what you did!!

  11. Susan Dufrene April 16, 2015 at 6:50 pm - Reply

    I add 2 tablespoons of ketchup to the mines and I always add celery leaves chopped up and a few drop of hot sauce. been making this for over 38 yrs now.

    i

  12. Amanda April 25, 2015 at 2:02 pm - Reply

    Great recipe. I took a couple of corn cobs left over from a crawfish boil and cut the corn off to add to the mixture. Perfection!!

  13. rochell June 8, 2015 at 8:10 pm - Reply

    what about the cream of chicken

  14. Shundra lee June 12, 2015 at 7:47 am - Reply

    Can you add some shrimp

    • Editor June 17, 2015 at 7:26 am - Reply

      That’s a great question! So long as you have two pounds of seafood, you can add chopped fresh shrimp in addition to, or instead of the crawfish.

      • Peg Jarreau October 24, 2015 at 4:05 pm - Reply

        In my opinion I think shrimp will make such water.

    • Christine December 5, 2015 at 1:08 pm - Reply

      Sounds good….Crawfish and Shrimp……Oysters…lol

  15. Robin July 11, 2015 at 11:21 am - Reply

    I made this, tweaked the ingredients and oh boy it was amazing. I live in utah, originally from deep south louisiana. Couldn’t have bought anything any better. I added celery, used red bell pepper and red onion, changed to cream of celery added a jalapeño, added shrimp in addition to crawfish and had to distribute into two pies. The flavors were authentic and amazing. It was not too spicy, thank goodness I added the one jalapeño. I am always looking for amazing recipes, and I always change them a bit, never has anyone not eaten what I cook. It was too easy. I also froze the second one. Hope it turns out when we reheat!

  16. Marsha October 25, 2015 at 7:18 am - Reply

    I have a recipe for etouffee that uses golden mushroom soup, this is the only thing I would change in this recipe!

    • Christine December 5, 2015 at 1:15 pm - Reply

      I mixed the cream of mushroom with cream of celery…..I also saw cream of shrimp in the stores.

  17. Jan Ostrom December 10, 2015 at 4:24 am - Reply

    Would love to have your Etouffee recipe. I live in northern IN & it’s hard to find just crawfish tails. I can always get the whole crawfish – Just not sure I want to work that hard.

    • Editor December 10, 2015 at 5:10 pm - Reply

      It’s true that finding Louisiana crawfish outside Louisiana can be difficult, but there are a few things you can do. First: ask the seafood department of your favorite grocery store to see if they can source some for you. That’s the easiest, and you get to support your favorite store. If that doesn’t work, you can order some on websites like CajunGrocer.com ( http://www.cajungrocer.com ). And thirdly, if you can get good American shrimp, you can use them as a substitute. You would be able to substitute 2 pounds of raw chopped shrimp for the crawfish tails.

    • Kelly Mullinax September 7, 2016 at 5:13 pm - Reply

      We live in the UP of Michigan and we get our crawfish tails at Walmart. Love making crawfish pies!

      • Paul January 8, 2017 at 8:03 am - Reply

        The crawfish from walmart come from china and are substandard. It will cost a little more but the Louisiana crawfish from cajungrocer.com are amazing. Much better and includes the fat that makes any recipie better,

  18. virginia December 30, 2015 at 10:39 am - Reply

    I have a strict house rule against canned cream of anything soup…but for this recipe I’m going to break it and give it a try! (don’t tell on me!)

  19. Steven H December 30, 2015 at 11:13 am - Reply

    I’ve seen a similar recipe in the river roads cookbook that I really like… It uses heavy cream instead of evaporated milk… It’s awesome! Just saying

  20. Celeste January 6, 2016 at 11:21 am - Reply

    Great recipe I tweaked it a little by adding celery,paprika,red pepper and orange bell peppers. Also I added a little slap ya mama. I did not use crushed red pepper or green bell pepper. It came out great. My family complimented me at first bite,

  21. Ashley Stewart May 1, 2016 at 4:27 pm - Reply

    Love this recipe . I use it all the time i live basically on the Mississippi Louisiana state line . I do tweek it some degree with celery,Vidalia onions ,added to it . Its truly amazing my whole family loves it

  22. JD Fontenot June 12, 2016 at 4:14 pm - Reply

    Awesome recipe! Tastes like grandma used to make. But I have to agree it’s hard for me not to put a little celery in there…lol

  23. Gregory Smith September 3, 2016 at 11:55 pm - Reply

    I used this recipe but added
    Shrimp, Cajun sausage, mushrooms, and creole seasoning.
    I found that I needed more corn starch due the water in the mushrooms & shrimp. I also used
    FILO instead of pie crusts. Thanks so much for sharing your recipe!!
    It was well received by my dinner guests

  24. Lacey October 26, 2016 at 12:45 pm - Reply

    Got mine in the oven right now. I hate ‘cream of’ anything so I made a dark roux w some mushrooms instead of using the soup and corn starch. Added some old bay, paprika, and celery. Delicious 🙂

  25. Ronald November 11, 2016 at 8:52 am - Reply

    I put sausage,and potatoes and corn in mind,everything the crawfish boil have.

  26. Ava December 29, 2016 at 10:21 pm - Reply

    Added Shrimp to mines!

  27. Nikki January 20, 2017 at 8:47 pm - Reply

    I’m gonna half this, but still use the whole can of cream of mushroom soup. I think I will rinse the fat from the raw crawfish tails, and soak the tails in liquid crab boil overnight. I do this with most of my crawfish or shrimp dishes. It makes a world of difference!!

  28. Libby Poche May 16, 2017 at 12:20 pm - Reply

    Oh my goodness!! Was looking for the perfect recipe when my grandson asked for a Crawfish Pie. He shelled the Crawfish for me and the pies (enough for two deep dish pies) are fantastic!! I added a teaspoon of Chef Prudhomme’s seafood seasoning and it’s the best I’ve ever eaten!!!! Will be a ‘keeper’ recipe!

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