Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 3/4 cup 46g / 1.6oz Chopped yellow onions

  3. 1/4 cup 36g / 1 1/3oz Chopped green bell pepper

  4. 1 tablespoon 15ml Salt

  5. 3/4 teaspoon 3.8ml Cayenne

  6. 1 1/2 lbs 681g / 24oz Peeled crawfish tails

  7. 1/2 cup 31g / 1.1oz Chopped green onions or scallions - (green part only)

  8. 1 tablespoon 15ml Chopped garlic

  9. 3 tablespoons 45ml Chopped fresh parsley leaves

  10. 3/4 cup 109g / 3.8oz Fine dried bread crumbs

  11. 1 Pastry - (see below) Creole seasoning - to taste Oil - for frying Pastry For Crawfish Pies

  12. 3 cups 187g / 6.6oz Bleached all-purpose flour

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 3/4 teaspoon 3.8ml Baking powder

  15. 6 tablespoons 90ml Vegetable shortening

  16. 1 tablespoon 15ml Egg (large)

  17. 3/4 cup 177ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. 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. This recipe yields 12 hand-sized pies.


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