Crawfish Pie

4 tablespoons butter 
1/2 cup onion, minced 
1/4 cup scallions, minced 
1/2 cup celery, minced 
1/4 cup red bell pepper, minced 
1/4 cup green bell pepper, minced 
1 tablespoon Creole seasoning blend (I used Tony Chachere’s seasoning) 
1/2 teaspoon salt 
2 tablespoons flour 
1-1/2 pounds cooked crawfish tail meat (about 3 cups) 
1/2-1 teaspoon hot pepper sauce 
1 teaspoon Worcestershire sauce 
3 cloves garlic, minced 
1/2 cup heavy cream 
1 egg, beaten 
2 tablespoons bread crumbs 
One 9-inch piecrust, buttered 
 

Heat oven to 350°F and bake the pie crust (lined with parchment paper or foil and pie weights) 
for 8-10 minutes until light golden brown. Let cool, then increase oven temperature to 375°F.

Melt butter in a large skillet. Sauté onions, scallions, celery, bell pepper, Creole seasoning 
and salt over medium heat. Stir occasionally until vegetables begin to wilt, about four minutes. 
Add flour and mix well; cook 1-2 minutes to remove floury starchy taste. Remove from heat and stir 
in the crawfish. Add garlic, return to the heat, and cook for 2 minutes. Add the hot sauce, 
Worcestershire and green onions and cook 2 minutes more. Stir in the cream. Remove from heat 
and add the egg a little bit at a time, being careful not to scramble it, then stir in the bread 
crumbs.

Pour into a 9 inch piecrust and brush the edge of the dough with a little olive oil. Bake at 
375 degrees for 20-25 minutes, or until the crust is lightly browned.