Now, let me tell y’all about the time Quinton and I took a road trip through Louisiana in February of 2020, right before the world turned upside down with the outbreak of COVID-19. It was our anniversary, and we had one goal in mind—eat our way through as many hole-in-the-wall diners, gas station gems, and family-run restaurants as humanly possible. And friend, we did just that. We came rolling back into Texas with the car sitting a little lower and a few extra pounds around the waistline, but let me tell you, it was worth every bite.
We had our route planned out better than a bank heist, stopping at places folks swore by in small towns across the Bayou State. One of our most memorable stops was Bourque’s Supermarket, where we stocked up on their famous spicy cracklins, and Riverside Specialty Meats & Seafood, where I had the best-smoked boudin of my life.
And then, there was the crawfish hand pie—flaky, buttery pie crust stuffed with rich, spicy crawfish tails, cooked down with Cajun seasoning and the holy trinity of vegetables in a large skillet. It tasted like a plate of crawfish etouffee wrapped up in the perfect little package. It was love at first bite, and I knew I had to bring this recipe home.
I got to work testing and tweaking, using a large saucepan to melt butter and build a deeply flavorful filling with red pepper, Creole seasoning, and just the right touch of heavy cream for richness. The result? A hand pie that captures everything I love about a good crawfish etouffee—spicy, buttery, and wrapped in a flaky pastry. Whether you deep fry these mini pies to crispy perfection or bake them on a baking sheet to golden brown, these authentic Louisiana crawfish hand-held savory pies are a true Southern comfort food.
Why You’ll Love This Recipe
- Crispy, golden pastry – This authentic Louisiana crawfish pie is encased in a buttery, flaky crust that bakes up to golden perfection, just like the traditional Cajun hand pies found in the heart of New Orleans.
- Bold Cajun flavors – This recipe is packed with Louisiana crawfish tails, the “holy trinity” (yellow onions, green bell pepper, celery), Creole seasoning, and a hit of fresh lemon juice.
- Hand-held and perfect for any occasion – These little beauties are great for parties, game-day, or just a satisfying snack.
- Make-ahead friendly – Freeze a batch and pop ‘em in the oven whenever the craving strikes.
The Story and Culture Behind the Dish
If you ask me, crawfish hand pies are a natural evolution of crawfish etouffee—taking that velvety, well-seasoned filling and tucking it into a buttery crust, making it the ultimate comfort food on the go.
Crawfish hand pies take everything folks love about a classic etouffee—the rich, saucy filling, the layers of Cajun seasoning, and that signature slow-cooked flavor—and turn it into a perfectly portable dish. They’ve become a staple at festivals, tailgates, and family gatherings across Louisiana and Texas, where food isn’t just sustenance; it’s part of the rhythm of life.
Every little town across Louisiana has its own spin on crawfish pies. Some deep fry them in hot oil for extra crispiness, while others bake them until golden brown. Some cooks add extra filling to make them heartier, while others brush the top of each hand pie with egg wash and sprinkle with bread crumbs for an extra crunch. No matter how they’re made, they always bring that signature Cajun spice and comfort.
Equipment List
- Large Skillet: Essential for sautéing vegetables and cooking down the filling for maximum flavor.
- Large Saucepan: Used to simmer the filling and ensure all ingredients meld together beautifully.
- Rolling Pin: Helps roll out the pie dough evenly for uniform hand pies.
- Sharp Knife: Necessary for cutting the dough into perfect rounds and trimming excess edges.
- Small Bowl: Ideal for whisking the egg wash to create a golden, glossy crust.
- Pastry Brush: Helps evenly apply egg wash to the pies before baking.
- Parchment Paper & Cooking Spray: Keeps the pies from sticking to the baking sheet while ensuring even cooking.
- Baking Sheet: Used for baking the pies to golden perfection.
- Paper Towels: Handy for draining excess oil when frying.
- Plastic Wrap: Useful for chilling the dough before rolling it out to achieve the best texture.
Ingredients You’ll Need
For the Filling:
- Crawfish Tails: The star of the dish, providing sweet, tender seafood flavor.
- Unsalted Butter & Olive Oil: Create a rich base for the filling.
- Yellow Onions, Celery, Green Bell Pepper, Red Pepper: The “holy trinity” of Cajun cooking, forming a deeply aromatic base.
- Cajun Seasoning & Creole Seasoning: Provide bold, signature Louisiana flavors.
- Minced Garlic & Citric Acid: Brighten and balance the dish with an acidic touch.
- All-Purpose Flour & Bread Crumbs: Thicken the filling for the perfect consistency.
- Crawfish Stock or Chicken Broth: Enhances the seafood flavor in the filling.
- Heavy Cream & Hot Sauce: Adds a smooth, slightly spicy richness.
- Fresh Lemon Juice: Gives a subtle citrus kick to balance the richness.
- Cooked Long Parboiled Rice: Provides texture and body to the filling.
For the Pie Dough:
- All-Purpose Flour, Cold Butter, Pie Shortening, Salt, Sugar, Ice Water: The essential ingredients for a flaky, buttery crust.
For the Egg Wash:
- Beaten Egg Yolk and Water: Ensures a beautifully golden, shiny crust.
Instructions
Frying: Heat oil to 350°F. Fry pies for 3-4 minutes per side until crispy. Drain on paper towels.
Prepare the Filling: Melt butter in a large skillet over medium-high heat. Sauté onions, celery, green bell pepper, and red pepper until softened.
Stir in Cajun seasoning, Creole seasoning, and minced garlic. Cook for another minute to bloom the spices.
Sprinkle flour and bread crumbs over the mixture, stirring constantly to create a roux. Cook for 2 minutes until lightly browned.
Slowly pour in crawfish stock while stirring to avoid lumps. Add crawfish tails, heavy cream, and hot sauce, then simmer until thickened.
Stir in lemon juice and cooked rice. Remove from heat and let cool before assembling pies.
Make the Pie Dough: In a small bowl, whisk together flour, sugar, and salt. Cut in cold butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.
Assemble the Hand Pies: Roll out chilled dough on a lightly floured work surface. Cut into circles using a sharp knife. Place a spoonful of filling on one side, fold over into a half-moon shape, and crimp edges with a fork.
Brush the top of each hand pie with egg wash.
Bake or Fry:
Baking: Preheat oven to 400°F. Place pies on a parchment paper-lined baking sheet sprayed with cooking spray. Bake for 15-20 minutes until golden brown.
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Chef Secrets & Tips
- Chill Your Dough: Keeping the pie dough cold prevents it from becoming tough and ensures flaky pastry.
- Layer the Flavors: Cooking the spices with the aromatics helps develop deep, complex flavors.
- Balancing Spice & Creaminess: Adjust hot sauce or heavy cream levels depending on your preferred spice balance.
- Ingredient Quality Matters: Use fresh crawfish tails for the best flavor, but if using frozen, ensure they are fully thawed and drained.
- Perfect Pie Crust Texture: A mix of butter and shortening creates an ideal balance between flakiness and tenderness.
- Filling Too Thick or Too Runny? Add extra crawfish stock if it’s too thick or a spoonful of bread crumbs if it’s too thin.
Serving Suggestions
These hand pies pair beautifully with:
- Remoulade Sauce: The tangy, creamy kick complements the savory, spicy filling.
- Corn Maque Choux: A sweet and smoky Cajun side dish that balances out the richness.
- Jalapeño Hushpuppies: Fried to golden perfection, these make a crispy, irresistible side.
- Sweet Tea or Cold Abita Beer: The best way to wash it all down, depending on your mood.
Commonly Asked Questions
Can I use frozen crawfish tails? Yes! If using frozen, be sure to thaw and drain them well to remove excess moisture before cooking.
Can I make the filling ahead of time? Absolutely. The filling can be made up to two days in advance and stored in the refrigerator.
What’s the best way to seal the pies? Crimping the edges with a fork and brushing them with a little egg wash ensures they stay sealed while baking or frying.
Can I bake instead of fry? Yes! Baking at 400°F on a parchment paper-lined and lightly greased baking sheet yields a golden, crispy crust.
Can I freeze them for later? Definitely! Assemble the pies and freeze them unbaked. Bake straight from frozen at 400°F for 25 minutes.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble pies, then freeze before baking. Place pies on a parchment paper-lined tray and cover with plastic wrap. Bake straight from frozen at 400°F for 25 minutes.
- Reheat: For best results, warm in the oven at 350°F for 10 minutes to maintain crispiness.
Y’all, these crawfish hand pies are a game-changer. Whether you bake ‘em or fry ‘em, they bring all the flavor of a bowl of Louisiana crawfish etouffee in one perfect little package. So grab yourself a cold drink, a stack of napkins, and dig in—because good food is meant to be shared, and this crawfish hand pie recipe is one worth passing down.
More Cajun and Creole Favorites
If you’re a fan of bold, comforting Southern flavors, you’re in for a treat. Cajun and Creole cuisine are packed with deep, slow-cooked flavors, warm spices, and just the right amount of heat to keep things interesting. Whether you’re looking for a hearty stew, a crispy fried dish, or something rich and creamy, there’s a little something for everyone in this lineup of Louisiana classics.
Shrimp and Sausage Gumbo – A rich, slow-simmered roux-based stew loaded with plump shrimp, smoky sausage, and the “holy trinity” of Cajun cooking—onions, bell peppers, and celery. Serve it over rice for the ultimate comfort food.
Spicy Cajun Catfish – Crispy, golden catfish fillets coated in a bold Cajun spice blend and pan-fried to perfection. It’s a quick and easy dish that delivers big flavor with a crunchy bite.
Shrimp and Cheese Grits – Creamy, buttery cheese grits topped with juicy, spice-kissed shrimp cooked in a savory pan sauce. It’s the perfect balance of creamy, cheesy, and just the right amount of heat.
Cajun Red Beans and Rice – A Louisiana staple, this slow-cooked dish features tender red beans simmered with sausage, garlic, and smoky seasonings, all served over fluffy rice. Perfect for a comforting weeknight meal.
Cajun Smothered Oxtails – Fall-apart tender oxtails braised low and slow in a deeply flavored gravy made with onions, peppers, and rich Cajun spices. This dish is packed with soul-warming goodness.
Seafood Gumbo – A Louisiana classic, this seafood-packed gumbo is loaded with shrimp, crab, and sometimes oysters, all simmered in a dark, flavorful roux with Creole seasonings. It’s a bowl of deep, complex flavors that tastes like pure comfort.
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Crawfish Hand Pies
Equipment
- DoughEZ Rolling Mat optional
Ingredients
For the Filling:
- 1 stick unsalted butter
- 1 cup celery diced
- 1 onion diced
- 1 bell pepper seeded and diced
- 1 tablespoon Slap Ya Mama Cajun seasoning
- 2 teaspoons Old Bay seafood seasoning
- 1 tablespoon garlic minced
- ½ cup all-purpose flour
- 2 cups crawfish stock or seafood stock, chicken broth, or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 pound crawfish tail meat freshly picked & steamed (or frozen tail meat)
- 1 cup long grain parboiled rice cooked
For the Pie Dough:
- 2 ½ cups all-purpose flour
- 1 stick cold butter cubed
- ½ cup Crisco butter-flavored shortening chilled and cubed
- 1 teaspoon Kosher salt
- 1 tablespoon sugar
- 6 tablespoons ice water
Instructions
Prepare the Filling:
- Melt butter in a large skillet over medium heat.
- Stir in Creole seasoning, seafood seasoning, and minced garlic. Cook for another minute until fragrant.
- Sprinkle in the flour, stirring constantly to coat the vegetables and form a roux.
- Cook for about 2 minutes, until the roux begins to lightly brown.
- Slowly add crawfish stock (or substitute), stirring constantly until the mixture thickens.
- Stir in crawfish tail meat, then add heavy cream. Reduce heat to low and let simmer for 15 minutes.
- Remove from heat, stir in fresh lemon juice, and allow to cool to room temperature.
- Once cooled, mix in the cooked rice. Set aside.
Make the Pie Dough:
- Add ice water, one tablespoon at a time, mixing until the dough comes together into a ball.
- Knead lightly until just combined—do not overwork the dough.
- Use immediately or wrap and refrigerate until needed (can be stored up to 5 days).
Prepare the Egg Wash:
- Set aside for brushing the pies before baking.
Assemble the Hand Pies:
- Preheat oven to 400°F (200°C).
- Divide the dough into 18 equal pieces.
- Roll each piece into a circle on a lightly floured surface.
- Place a generous scoop of the cooled filling onto one half of the dough, leaving a ½-inch border.
- Lightly wet the edges of the dough with water using your finger. Fold the other half of the dough over the filling, pressing the edges together to seal.
- Crimp the edges with a fork for a secure seal. Repeat for all pies.
Bake the Hand Pies:
- Arrange the assembled pies on a baking sheet.
- If freezing for later, cover with plastic wrap and freeze at this stage.
- When ready to bake, brush the tops with egg wash.
- Bake for 15-20 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
- Crawfish Tail Meat: If unavailable, substitute with small shrimp, lump crab meat, or a mix of both.
- Crawfish Stock: Can be replaced with chicken broth, seafood stock, or water with a teaspoon of bouillon.
- Heavy Cream: Half-and-half or evaporated milk can be used for a lighter option.
- Butter-Flavored Shortening: Regular shortening works fine, but butter-flavored enhances the richness.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Welcome to Yum Goggle! We are following you on all your social media platforms and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG! PS – Crawfish is one of my faves!!
Thanks Kelli! Will do!
This looks unique and delicious!
I’m Cajun at heart…I think I must’ve been Cajun in my former life…besides Mexican food, it’s my favorite! These hand pies are very similar to empanadas.
Delicious! Question – if you freeze them, what is the best way to reheat them? What temperature and for how long?
Glad you enjoyed them! The best way to reheat them is in the oven so they stay nice and crispy. Pop them on a baking sheet in a 375°F oven for about 15-20 minutes, or until they’re heated through and the crust crisps back up. No need to thaw—just bake straight from frozen. If you’re in a hurry, an air fryer at 350°F for 8-10 minutes works great too. Either way, they’ll taste just as good as the day you made them!