Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crawfish Pie Filling

Ingredients

1 tsp                             Bacon Fat

1/3  cup                       Minced Onion

1 tsp                             Minced Garlic

3 Tbsp                         Minced Celery

¼  tsp                           cayenne pepper

¼   tsp                          black pepper

1 tsp                             salt

¾ cup                          cream cheese, softened

2 tbsp                           sweet chili pepper sauce

2 tbsp                           chopped cilantro

2 tbsp                           finely sliced green onions

2 tsp                             soy sauce

½ #                              crawfish, dried well and finely chopped

Instructions

Melt bacon fat in a skillet over a medium heat. Cook the onions for 3-4 minutes, being careful not to brown them. Add in the garlic and celery and cook for one more minute. Remove from the heat and stir in the pepper(s) and salt. Allow to cool. Place all ingredients except the crawfish in a mixing bowl and combine using the paddle attachment. Fold in the crawfish. Refrigerate well before making the pies.

1 recipe pie dough

Roll out the pie dough to about 1/8 inch thickness. Use a 3 inch round cookie cutter to cut out circles. Place approximately 1 ½ tsp of the filling in the center of the dough circles,  and fold in half. Pinch the edges of the dough together well.

Place on a baking sheet and cook for 10-12 minutes at 375 degrees.

These may be made in advance and frozen until needed.

Makes 15-20 pies.

 

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more