Cajun Crawfish Pie

February 13, 2018

Cajun Crawfish Pie


  • ½ stick butter
  • 1 cup of Guidry’s Fresh Cuts or thawed Mirepoix blend of onions, celery, bell peppers
  • 2 cloves of minced garlic
  • 1 pkg frozen crawfish, thawed and rinsed
  • 1 can Rotel tomatoes, drained
  • 1 Tbsp All You Can Spice Cajun seasoning
  • ½ cup mayonnaise
  • 1 cup shredded Monterey jack cheese
  • ¼ cup parmesan cheese, grated
  • 1 bunch of green onions, sliced
  • Options for bread: French bread, Crescent Rolls



  1. Preheat oven to 350 degrees.
  2. Melt butter in skillet and sauté Guidry’s mixture of chopped onions, bell pepper and celery. Saute until translucent. Add minced garlic and sauté a few minutes more.
  3. Add rinsed crawfish tails, tomatoes and All You Can Spice Cajun seasoning. Cook for 5-10 minutes until well blended. Cool for about 5 minutes.
  4. In a bowl, mix together mayonnaise, cheeses and green onions and stir. Add cooled crawfish mixture and mix until well blended.
  5. For crawfish pies: use 2 cans of crescent rolls and unroll into 8 rectangles onto ungreased cookie sheet. Pinch seams of each rectangle together. Cut in half. Spoon about 1 tablespoon of mixture near one long edge and bring other edge over to make a triangle. Press down all along the edges with a fork. Brush with lightly beaten egg white wash. Cook for 12-15 minutes until golden brown. These make great, hearty appetizers for parade watching.
  6. You can also use this recipe for Crawfish Bread appetizers or main dish: when using French bread, cut the bread in half and then cut lengthwise and place on cookie sheet. Spoon mixture on the 4 pieces and cook in oven for 15 minutes. Turn oven to broil and broil for 3-5 minutes making sure not to burn. Serves 8 for lunch or slice into smaller slices for appetizers.

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