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Recipe

Crawfish Pies, My Way

You should know that all over Louisiana you'll find all kinds of fried pies, some stuffed with a meat mixture like the Natchitoches meat pies, others stuffed with crawfish like these.

  • Prep Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 hand-sized pies

Ingredients

  • 3 tablespoons olive oil
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon salt
  • 3/4 teaspoon cayenne
  • 1 1/2 pounds peeled crawfish tails
  • 1/2 cup chopped green onions or scallions (green part only)
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped fresh parsley leaves
  • 1 large egg
  • 3/4 cup fine dried bread crumbs
  • 1 recipe pastry for crawfish pies
  • Creole seasoning
  • Oil, for frying

Directions

  • Preheat the fryer.

    Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic, and parsley and cook, stirring, for 1 minute.

  • Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and bread crumbs and mix well. Set aside. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the crawfish mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.