This recipe is from Duck Commander’s Recipe Video which I purchased while visiting Duck Commander’s Gift Shop in Louisiana.    While living in Louisiana, we fell in love with crawfish pies, and I wanted to learn how to make them.  I do not get a commission for this DVD, but I am going to add a link if you would like to purchase a copy.DUCK COMMANDER'S CRAWFISH PIE RECIPE REVIEW


My teenagers enjoy watching Duck Dynasty.

Because we lived 6 1/2 years in Louisiana, they can relate to some of the culture and food on the show.   Louisiana’s food is delicious and unique to that area.  While living in Louisiana, I learned how to create some great Cajun food, but I never learned how to prepare Crawfish pie.

Kay’s Recipe Video

Kay Robertson demoed the homemade pie crust while Willie Robertson demoed the crawfish filling for the pies.  I already have a great pie crust recipe, including a video, that I placed on my blog, but I had never made the Crawfish pie filling.   My kids were excited for me to test out the recipe.  It turned out delicious.  I made a small adjustment to the recipe by adding some Old Bay seasoning.  I love the flavor of Old Bay and Cajun Seasoning together in my seafood.  I decided to make a video show you how easy this crawfish pie is to prepare.  It is loaded with vegetables.  After chopping all the vegetables, making the crawfish pie is easy.  I hope you will watch my video and try this delicious recipe yourself.

#Duck Commder #Crawfish #Pie - I purchased Ms. Kay's DVD from Duck Commander to learn how to make this pie. #dinner #Cajun #recipe
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Duck Dynasty-Crawfish Pie-Video

3 pounds Crawfish tails, cooked in 1 stick butter 1/4 cup olive oil 1/4 cup butter 1/4 cup green onions, chopped fine 1 large white onion, chopped fine 1 bell pepper, chopped fine 2 celery stalks, chopped fine 2 tablespoons minced garlic 1 can cream mushroom soup 1 can evaporated milk 2 tablespoons cornstarch 2 teaspoon Old Bay seasoning 2 teaspoons Cajun seasoning (1 to season veggies and 1 to season crawfish) 1 teaspoon black pepper 2- 9 inch pie shells (2 bottoms and 2 tops)
Prep Time5 hrs 24 mins
Cook Time5 hrs 24 mins
Course: entree
Cuisine: Cajun
Author: Diane @Recipes for our Daily Bread


  • 3 pounds Crawfish tails cooked in 1 stick butter
  • one-fourth cup olive oil
  • And 1/4 cup butter
  • 1/4 cup green onions chopped fine
  • One large white onion chopped fine
  • One bell pepper chopped fine
  • Two celery stalks chopped fine
  • Two tablespoons minced garlic
  • One can cream mushroom soup
  • One can evaporate milk
  • Two tablespoons cornstarch
  • 2 teaspoon Old Bay seasoning
  • Two teaspoons Cajun seasoning 1 to season veggies and 1 to season crawfish
  • One teaspoon black pepper
  • 2- 9- inch pie shells 2 bottoms and two tops


  • Preheat oven to 350 degrees.
  • In a large skillet, melt one stick of butter and add 3 pounds of crawfish tails.
  • In another skillet, add the olive oil and one-fourth cup butter and sauté the onions, bell pepper, and celery.
  • Cook the vegetables 8 to 10 minutes.
  • Add the minced garlic and one teaspoon Cajun seasoning.
  • Once the vegetables have cooked, add them to the skillet with the crawfish.
  • Add one can cream mushroom soup to the vegetables and crawfish.
  • Wisk the cornstarch with the evaporated milk and it to the vegetables and crawfish.
  • Cook until mixture thickens.
  • Add two teaspoons Old Bay seasoning.
  • Mix in the other teaspoon Cajun seasoning.
  • Add one teaspoon black pepper.
  • Prick the bottom of the two pie shells.
  • Add the crawfish mixture.
  • Place the other pie crust on top of each crawfish mixture and prick with a fork.
  • Place the pie in the preheated 350-degree oven.
  • Bake for 30 minutes or until golden brown.

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