Crawfish pie

Crawfish pie
	Crawfish pie, gumbo, and crawfish etouffe at Père Antoine in New Orleans (2007)
Type	Savoury pie
Place of origin	United States
Region or state	Louisiana
Main ingredients	Crawfish
	Media: Crawfish pie;

Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.^[1]^[2] The dish is typically served as a hand pie but it can also be made into larger 9-inch pies.^[3]

Preparation[edit]

Crawfish pie is prepared by making a roux with bell peppers, onions and celery, the "holy trinity" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux.^[4]^[5]

In popular culture[edit]

The dish is mentioned in the Hank Williams song "Jambalaya (On the Bayou)", along with other common Cajun dishes such as jambalaya and gumbo.^[6]

References[edit]

^ Walker, Judy (2012-03-14). "Crawfish Pie for Pi Day". The Times-Picayune. Retrieved 2012-11-27.
^ "Crawfish pie". Foodnetwork.com. Retrieved 2012-11-27.
^ "Creole Crawfish Pie". Food & Wine. Retrieved 2024-05-13.
^ Onwuachi, Kwame; Stein, Joshua David (2022-05-17). My America: Recipes from a Young Black Chef: A Cookbook. Knopf Doubleday Publishing Group. p. 128. ISBN 978-0-525-65960-0.
^ Wuerthner, Terri Pischoff (2007-04-01). In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou. Macmillan + ORM. p. 121. ISBN 978-1-4299-1008-8.
^ "Crawfish Pie-Tart". Realcajunrecipes.com. Retrieved 2012-11-27.

This American cuisine–related article is a stub. You can help Wikipedia by expanding it.

[1] Walker, Judy (2012-03-14). "Crawfish Pie for Pi Day". The Times-Picayune. Retrieved 2012-11-27.

[2] "Crawfish pie". Foodnetwork.com. Retrieved 2012-11-27.

[3] "Creole Crawfish Pie". Food & Wine. Retrieved 2024-05-13.

[4] Onwuachi, Kwame; Stein, Joshua David (2022-05-17). My America: Recipes from a Young Black Chef: A Cookbook. Knopf Doubleday Publishing Group. p. 128. ISBN 978-0-525-65960-0.

[5] Wuerthner, Terri Pischoff (2007-04-01). In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou. Macmillan + ORM. p. 121. ISBN 978-1-4299-1008-8.

[6] "Crawfish Pie-Tart". Realcajunrecipes.com. Retrieved 2012-11-27.

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v t e American pies
Sweet	Angel pie Apple crisp Apple pie Banana cream pie Bean pie Blackberry pie Black bottom pie Blueberry pie Buttermilk pie Butterscotch pie Cashew pie Cherry pie Chess pie Chiffon pie Cream pie Derby pie Desperation pies Fried pie Grape pie Grasshopper pie Green tomato pie Key lime pie Lemon ice box pie Maple custard pie Maraca pie Millionaire pie Mississippi mud pie Peanut pie Pecan pie Pumpkin pie Purple sweet potato haupia pie Rhubarb pie Shaker lemon pie Shoofly pie Strawberry pie Strawberry rhubarb pie Sweet potato pie Sugar cream pie Walnut pie	Pumpkin pie
Savory	Crawfish pie Pot pie Moravian chicken pie Natchitoches meat pie Tomato pie Clam pie
Snack pies	Hostess Little Debbie Tasty Baking Company
Frozen pies	Marie Callender's Mrs. Smith's Sara Lee Centerville Pie Company

v t e Cajun cuisine
Ingredients	Andouille Crawfish Filé Holy trinity Louisiana Hot Sauce Rice Roux Steen's syrup Tasso ham Tabasco sauce Trappey's Hot Sauce
Methods	Baking Blackening Brochette Deep frying Fricassée Grilling Seafood boil Smoked meat Smothering
Dishes	Boudin Chaudin Couche Couche Cracklins Crawfish pie Dirty rice Cochon de Lait Étouffée Gumbo Gumbo des Herbes Hog's Head Cheese Jambalaya Maque choux Pecan praline Pistolette Red beans and rice Rice and gravy Sauce Piquante Shrimp creole Stuffed Mirliton Turducken
Chefs	John Besh Tony Chachere John Folse Emeril Lagasse Kay Prudhomme Paul Prudhomme Justin Wilson
See also	Cuisine of New Orleans
Category: Cajun cuisine

Preparation[edit]

In popular culture[edit]

See also[edit]

References[edit]