louisiana mudbug pie

louisiana mudbug pie


4 tablespoons butter

4 tablespoons flour

1 onion, diced

1 green pepper, diced

1 celery stalk, diced

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 medium tomato, diced

1 bay leaf

3/4 cup seafood, chicken, or vegetable stock

1/4 cup heavy cream

1 lb peeled crawfish tails

2 dashes Tabasco

2 dashes Worcestershire sauce

Single All Butter Pie Dough


Preheat the oven to 350 degrees. In a medium saucepan, over medium heat, make a roux by adding the butter and allowing it to melt.  Stir in the flour until it is incorporated, and continue to stir frequently until the roux is light brown- about 8 minutes. Add the vegetables to the roux with the salt and allow them to cook for about 10 minutes. Add the pepper, tomato, and bay leaf and cook for about 5 minutes. Add the stock and cream and cook until it has reduced to about half. Once the sauce is reduced, remove from the heat and add the crawfish tails, tabasco, and worcestershire sauce. This is the time to adjust the flavor if you’d like- if it needs more salt, or more tabasco. Roll out the pie dough to about 11” in diameter and put in a greased 9” tart dish. Trim and crimp the edges of the dough, and prick the bottom of the crust about 20 times. Pour the crawfish mixture into the tart dish. Place in the middle rack of the oven. Allow to bake for about 20 minutes, then turn the oven temperature down to 325. Bake for another 30 minutes. Remove from the oven and allow to cool before serving. The pie will be a bit runny, but so delicious. This pie is also easily split into 6 individual pies.