You are here: HomeSouthern ComfortsCajun & CreoleCrawfish Pie
"First you make a roux"'s one of key ingredients in a lot of Cajun cooking.   If you've never made a roux before, Crawfish Piecheck out my Cooking Tips section for the how to.  

Another of the key ingredients in this recipe is the mirliton.  The Mirliton, also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear is a favorite food of South Louisiana.  It gives the pie a unique taste profile.

You can bake this pie in a regular pie pan with top and bottom crust (see my pie crust recipe) or you can make mini pies as appetizers, make individual little pot pies,  or use the filling in puff pastry to make hand held pies and appetizer bites.

Recipe By     : Sitara
Serving Size  : 8 regular pie slices    Preparation Time :1:20
Categories    : New Orleans/Cajun/Creole         Main Dishes

  Amount     Measure       Ingredient -- Preparation Method
    --------       ------------       --------------------------------
     1/4                cup           oil
     1/2                cup           flour
     1/2                cup           fresh parsley -- chopped
   1 1/2               cups         green onion -- chopped
     1/2                cup           mushrooms - chopped
      1                 medium     mirliton -- peeled and chopped small
      1                  cup           fish  or seafood stock
      1             teaspoon       minced garlic
      1                 pound        crawfish tail meat
     1/4           teaspoon       cayenne or more to taste
     1/2           teaspoon       salt
     1/4            teaspoon      Tabasco sauce -- or more to taste

1.  In heavy skillet heat oil and add flour and cook over medium-high to make a dark roux.   Roux should be the color of milk chocolate.   (see cooking tips)

2.  To roux add green onion, parsley, mushrooms and mirliton.  Cook till onion is tender.

3.  Stir in stock and garlic.  Stir well till mixture is thick.

4.  Add Crawfish tail meat, salt, cayenne and Tabasco.  Cook about 2 minutes.

5.  Pour into  pie shell.   Put top on pie.    Cut 4 slits for steam to escape.

Bake at 350 for approx one hour till pie is brown and bubbly.

Let cool to warm before serving.

You can make this recipe with shrimp if you cannot find crawfish tail meat.   It's yummy either way.