Crawfish Pie

Courtesy Hoffman Media

This impressive meal is a breeze to make—try it at your next dinner party!
Cook/Prep Time: 1 HourServings: 6


1/2 cup salted butter
1 large onion, diced (about 1 1/2 cups)
1/2 bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75 oz.) can cream of mushroom soup
1 (5 oz.) can evaporated milk
1 tsp. salt
3/4 tsp. ground black pepper
1/2 tsp. crushed red pepper
3 Tbsp. cornstarch mixed with 1/4 cup cold water
2 lbs. crawfish tail meat
1/2 cup chopped green onion
2 Tbsp. chopped parsley
1 (14.1 oz.) package Pillsbury Ready-Made Pie Crust (2 crusts)


Preheat oven to 400°.
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.
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.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!