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Ms. Lucy’s Cajun Classroom
Sample Recipes

Crawfish Pie
 
Roux Ingredients:

1
1

cup oil or butter
cup flour

Directions:
Cook the above, stirring constantly until it reaches a light brown color. Set aside.

Ingredients:

2
1
1
2
¼
¼
-
4
¼
2
2

cups chopped onions
cup chopped green bell pepper
cup chopped celery
pounds chopped crawfish tail meat
cup chopped green onion tops
cup chopped fresh parsley
salt & pepper to taste
cups water (approximately)
cup white wine
tablespoons cornstarch
cups cooked, cooled rice

Directions:
To the roux, add onions, bell pepper and celery. Cook until limp. Add water slowly to mixture, stirring well, and slow boil for 10 minutes. Add crawfish tail meat, green onions and parsley. Season to taste and cook on medium heat for 20 minutes. Stir in cornstarch which has been dissolved in wine. Add rice and mix thoroughly. Pour into unbaked pie shell and bake at 350 degrees for 20-30 minutes or until golden brown, or pour into basic tart shell and serve hot.

 
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• Ms. Lucy’s Cajun Classroom

Ms. Lucy's Classic Cajun Culture & Cooking • 
Louisiana Seafood Promotion & Marketing BoardLouisiana Department of Culture, Recreation & Tourism
Louisiana Crawfish Promotions & Research Board
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