Looo-Zee-Annah Crawfish Pie

Looo-Zee-Annah Crawfish Pie

I remember the very first crawfish pie ever made. I was hired to cater the wedding for William Shatner's (Commander Kirk) daughter. She was marrying a southern gentleman and her request was crawfish pie.  I did not use this recipe, although this one looks good,but my pie came out excellent.

-Sweet Mama Janisse



For 8 Serving(s) ()


  • 1 frozen, unbaked double pie shell
  • 2 pound(s) crawfish tails with fat
  • 1 stick butter
  • 2 medium white onions, finely chopped
  • 0.25 cup(s) shallots, finely chopped
  • 0.5 cup(s) celery, finely chopped
  • 0.5 cup(s) bell pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 tablespoon(s) shredded carrots
  • 0.25 cup(s) parsley
  • 2 tablespoon(s) paprika
  • 0.5 teaspoon(s) cayenne pepper
  • 0.5 teaspoon(s) white pepper
  • 1 teaspoon(s) salt
  • 2 hard-boiled eggs, chopped
  • 1 egg yolk, beaten
  • 2 tablespoon(s) heavy cream

Looo-Zee-Annah Crawfish Pie Directions

  1. Start by thawing the piecrust until it becomes pliable and easy to work with.  Then place it in your refrigerator until you have your filling prepared.  Here's how that's done: for the best possible texture in this dish, you should separate the crawfish tails into 2 portions, leave one portion hole, and run the other portion through the grinder or food processor until the tail meat is finely chopped. 
  2. Then get out a large skillet – the 12 inch size works best – and melt the butter over medium heat.  At this point sauté the onions, and shallot, celery, bell pepper, garlic, and carrot, and continue to cook them until they turn just tender.  Do not overcook the ingredients or they will lose texture in the pipe.  Just 4 minutes should do nicely.
  3. When the vegetables are wilted, remove the skillet from the fire and begin adding the remaining ingredients as follows, stirring all the while: put in the parsley, then the paprika, then the 2 kinds of pepper, then the salt, then the chopped eggs, and then the heavy cream.  Between each addition, be sure you thoroughly mixed ingredients together for uniformity. 
  4. Pour this mixture into the hole containing the whole and ground up crawfish tails.  With a fork begin working the seasonings evenly into the crawfish.
  5. Take the crust and begins spooning the filling into it.  As you add the mix, take the spoon and packed the filling tightly across the bottom of the pie.  Note: you want to filling to be rounded at the top, rather than level with the edge of the crust.  When pie is filled, place the top crust over the filling, crimp the edges with a fork, and make 3 slit in each quarter of the top crust cracked (4 slits in all).
  6. Finally, reduce the oven temperature to 350°, liberally brush the top crust with egg yolk, and bake in oven for about 40 minutes (or until the crust is golden brown and flakes easily right here in.  Serve hot.