Crawfish Pie Skillet
A Cajun-spiced crawfish filling with buttery roux, peppers, and aromatics, baked in a skillet under a golden puff-pastry crust. Shrimp or crab swaps in if crawfish isn't available.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb crawfish tail meat (or shrimp), thawed if frozen
- 1 medium bell pepper (red or yellow), diced
- ½ cup celery, diced
- 4 tbsp butter
- 3 tbsp all-purpose flour
- ¾ cup heavy cream
- 1 sheet frozen puff pastry sheet (thawed)
- 2 tsp cajun seasoning blend
Instructions
- 1
Heat butter in a 10-inch cast-iron skillet over medium heat until foaming, ~1 minute.
- 2
Add diced pepper and celery; cook 3 minutes, stirring, until soft and fragrant.
- 3
Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux paste.
- 4
Pour in cream slowly while stirring to avoid lumps; add cajun seasoning and stir until smooth.
- 5
Fold in crawfish meat and cook 2 minutes until heated through, then remove from heat.
- 6
Lay thawed puff pastry over the skillet filling, tuck edges down inside, then brush top lightly with water.
- 7
Bake at 400°F for 12 minutes until pastry is golden brown and puffed.
- 8
Cool 2 minutes, then serve straight from the skillet with hot sauce on the side.
Tools you’ll need
- 10-inch cast-iron skillet
- wooden spoon
- oven
- baking sheet (optional, to catch drips)
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