“Get the Guy” Crawfish Pies
When I was in college, I had a guy friend (who could barely scramble an egg) once ask me if I could teach him how to make an easy dish that would, ahem… basically bring all the girls to the yard. So I taught him how to make these crawfish pies.
And he thanked me profusely for months afterward. LOL
We nicknamed these crawfish pies shortly thereafter, but I’ve changed it to the more parenting blog-friendly “‘Get the Guy’ Crawfish Pies,” mainly for rhyming reasons.
But, in all seriousness, these pies are SO GOOD. Make them immediately!
(And, in case you’re wondering, these crawfish pies *did* help me “get the guy” years ago when I met my husband. But if you asked him, he’d tell you it was my red beans and rice that sealed the deal.)
And if you’re looking for other easy crawfish recipes, try this corn & crawfish bisque or this Instant Pot Crawfish Monica.
Crawfish Pies
1 pound crawfish tails, thawed WITH their juices
1 tablespoon minced garlic (measure this with your heart)
1 bunch green onions, chopped (green and white parts)
1/4 cup all-purpose flour
1 can Cream of Mushroom soup
1 can Cream of Celery Soup
1 stick butter
2 tablespoons water
1 tablespoon Tony’s
Salt & pepper, to taste
18 boxed frozen pastry tart shells (mini pie shells, I like the Dutch Ann brand — but they only come in packs of 8)
Melt butter over medium heat. Sauté chopped green onions and garlic in butter for 5 minutes. Add flour and blend until bubbly, just a minute or 2. Add soups and continue to cook for 5 minutes. Add crawfish tails, water, and salt, pepper & Tony’s to taste. Simmer until warm. Fill pastry shells with a 1/4 cup of crawfish mixture and bake at 350 degrees for 30-40 minutes, until bubbly and golden brown. Let cool slightly and enjoy!
To Freeze:
And since y’all know I love my freezer cooking, I’ve got two ways to freeze these crawfish pies!
You can freeze the filling in a freezer bag, thaw in the fridge, and then fill your frozen tart shells when you’re ready to bake them. Or you can fill the frozen shells with the slightly cooled (or even refrigerated) crawfish mixture and freeze them unbaked on a tray in the freezer. When they’re fully frozen, store in an air-tight container or bag (I vacuum seal mine in bags of 6). Bake from frozen, adding about 15 extra minutes to the baking time.
BONUS: For a mock Crawfish Etouffee, make the filling as directed and then add chicken broth until you reach your desired consistency. Simmer an additional 15 minutes and serve over rice.
BONUS #2: You can use mini phyllo tart shells for bite-sized crawfish pies, perfect New Orleans hors d’oeuvres!
