Crawfish Pie

From Crawfish Etouffee...

To Crawfish Pie

Yummmmm Me!
Yummmmm Me!

Louisiana Lagniappe

By: Beryl Stokes

Louisiana Lagniappe Crawfish Pie is what we are making tonight. Lagniappe (pronounced Lan-Yap) is what Cajuns refer to as "A little something extra" or "For a rainy day".

Recently, the LSU men's baseball team played their final game at home in the long time Alex Box Stadium. The old stadium will be torn down to make room for a parking lot. (I think that's a song.) Why do we need more parking for the National Football Champions?

Anyway, low and behold the Baseball Tigers won the SEC Tournament and won the opportunity to host a Regional Tournament. There had been a sign at the stadium that stated how many games were left each home game. At the Regional Tournament, slapped across the "0" Games Left was a big label "LAGNIAPPE". So cool!

Well back to the Crawfish Etouffee. We ate after bowl after bowl and we had a little Lagniappe of Etouffee - about 2 cups. So we made an all-new dish out of the leftover.

Jambalaya, Crawfish Pie, File' Gumbo Oh tonight I'm gonna meet my cher a me O.

Equipment & Ingredients Needed:

  • 2-3 cups Crawfish Etouffee
  • 1 cup cooked rice
  • 2 prepared pie shells - thawed
  • Paring knife
  • Fork
  • Wax paper

Preheat your oven 375°.

Take one of the pie shells and carefully cut around the inside edge to remove the thick outer crust. Remove crust and discard. Turn the shell over onto a piece of wax paper. If it doesn't fall out, carefully pull out and place flat on the wax paper. Set aside.

Mix together the Crawfish Etouffee and the rice. Pour the mixture into the second pie shell. Spread around. Take the top shell and place on top of the Etouffee mixture.

With the fork, smash the top crust to the bottom shell to seal. You may need a little bit of warm water to seal. Go all the way around. Important Tip: You should cover the crust (the thick edge of the pie shell) with either folded aluminum foil or place the empty pie tin on top of the Crawfish Pie to prevent the crust from burning faster than the pie bakes.

Place in the oven on a baking sheet in case of spillage. Bake for 50 minutes. Remove and let set 5 minutes. Cut into wedges and enjoy.

Um Um - now that's some good stuff cher!

Serves 6 and great with a green salad.

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Comments 3 comments

Sherri 8 years ago

thanks for the video/recipe! I can't wait to try it!!

Mike Stokes profile image

Mike Stokes 8 years ago from Baton Rouge, LA Author

Thank you for visiting!

gss profile image

gss 8 years ago from Florida

Nice hub. Thanks for sharing.

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