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Crawfish Pies

Nothing like some Louisiana seafood that is easy to eat on the go!
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Crawfish Hand Pies and Creole Mayo
Crawfish Hand Pies ©Louisiana Cookin'

Natchitoches is already famous for meat pies, then the crawfish pie came along making your favorite Louisiana seafood treat more mobile!

Ingredients:

  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon Creole Seasoning
  • 1 (14-ounce) package empanada dough*
  • 2 cups Crawfish Étouffée, recipe follows

Method of Preparation:

  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and 1 teaspoon water until combined. In another small bowl, stir together melted butter and Creole Seasoning.
  3. On a lightly floured surface, roll each empanada-dough round to make it about ½ inch larger. Spoon about 2 tablespoons Crawfish Étouffée into the center of each dough round. Brush edges with the egg mixture; fold dough over, pressing firmly to seal. Crimp edges with a fork, if desired. Place on prepared pan.
  4. Brush with butter mixture, bake until golden, about 30 minutes. Serve with Creole Mayonnaise, if desired.

*For testing purposes, we used Goya Empanada Dough.

Creole Mayonnaise

Ingredients:

  • ¼ cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 tablespoon Creole Seasoning
  • 2 teaspoons red wine vinegar
  1. In a small bowl combine mayonnaise, hot sauce, Creole Seasoning, and vinegar. Cover, and refrigerate until serving.

Crawfish Étouffée

Ingredients:

  • ¼ cup unsalted butter
  • ½ cup chopped sweet onion
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ½ cup dry sherry
  • 1 cup seafood stock
  • 2 tablespoons extra-concentrated tomato paste
  • 2 tablespoons hot sauce
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound crawfish tail meat

Method of Preparation:

  1. In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about
    1 minute. Add flour, stirring constantly until combined, about 2 minutes.
  2. Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste,
    hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes.


Makes 10 servings
Recipe and images courtesy of Louisiana Cookin'.