📝 About This Recipe
A true staple of Louisiana street food, these golden-brown handheld pies capture the soulful essence of the Bayou. Each flaky pastry shell is stuffed with a rich, buttery crawfish étouffée filling, seasoned with the 'Holy Trinity' of Cajun cooking and a kick of cayenne. Whether grabbed from a roadside stand or served at a backyard boil, these savory pies offer a decadent, portable taste of Creole heritage.
🥗 Ingredients
The Filling
- 1 pound Louisiana Crawfish Tails (peeled and deveined, with fat if possible)
- 4 tablespoons Unsalted Butter
- 1/2 cup Yellow Onion (finely diced)
- 1/4 cup Green Bell Pepper (finely diced)
- 1/4 cup Celery (finely diced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose Flour (to thicken)
- 1/2 cup Seafood Stock (or water)
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
Seasoning & Pastry
- 1.5 teaspoons Cajun Seasoning (adjust to taste)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (Louisiana style)
- 2 boxes Refrigerated Pie Crusts (4 crusts total, or homemade equivalent)
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 1 quart Vegetable Oil (for frying, or use parchment for baking)
👨🍳 Instructions
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1
In a large skillet over medium heat, melt the 4 tablespoons of butter until bubbling.
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2
Add the diced onion, bell pepper, and celery (the Holy Trinity). Sauté for 5-7 minutes until the vegetables are soft and translucent.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
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4
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to create a light blond roux. This will provide the body for the filling.
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5
Slowly whisk in the seafood stock, Worcestershire sauce, and hot sauce. Simmer until the mixture thickens into a heavy gravy consistency.
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6
Add the crawfish tails and their fat. Season with the Cajun seasoning. Cook for 3-5 minutes just until the crawfish are heated through.
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7
Stir in the green onions and parsley. Remove from heat and let the mixture cool completely. (Pro tip: Chilling the filling in the fridge for 1 hour makes the pies much easier to assemble).
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8
Unroll your pie crusts on a lightly floured surface. Use a 5-inch round cutter (or a small bowl) to cut out circles.
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9
Place about 2 tablespoons of the cooled crawfish filling in the center of each circle.
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10
Lightly moisten the edges of the dough with water, fold the dough over to create a half-moon shape, and crimp the edges tightly with a fork to seal.
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11
If frying: Heat oil in a deep pot to 350°F (175°C). Fry the pies in batches for 3-4 minutes until deep golden brown. Drain on paper towels.
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12
If baking: Preheat oven to 400°F (200°C). Arrange pies on a baking sheet, brush with egg wash, and bake for 15-20 minutes until golden.
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13
Allow the pies to rest for 5 minutes before serving, as the filling will be very hot.
💡 Chef's Tips
Always use Louisiana crawfish if available; imported tails lack the essential fat that provides the signature flavor. Ensure your filling is thick and not 'soupy' before assembling, otherwise the crust will become soggy. Do not overstuff the pies, or they will burst open during the frying or baking process. If you like extra heat, add a pinch of cayenne pepper or extra hot sauce to the roux stage. You can freeze unbaked pies between layers of parchment paper for up to 3 months; bake directly from frozen.
🍽️ Serving Suggestions
Serve with a side of Remoulade sauce for dipping. Pair with a cold Abita Amber beer or a crisp Sweet Tea. Accompany with a simple vinegar-based coleslaw to cut through the richness. Serve as part of a 'Street Food' platter alongside boudin balls and hushpuppies. A splash of extra crystal hot sauce on top is always a local favorite.