The baked Cajun pie filled with crawfish, onions, and spices is crawfish pie.
Crawfish pie is a savory Louisiana dish related in appearance to a pot pie, though it is often prepared as a hand pie or individual pastry. The filling typically combines cooked crawfish tails with onions, bell pepper, and celery—the trio often called the “holy trinity” of Cajun and Louisiana cooking.
Cooks commonly begin with a roux, then add the vegetables, seafood stock, seasonings, and crawfish. Garlic, black pepper, paprika, cayenne, parsley, and green onions may also be used. The seasoned mixture is enclosed in pastry and baked until the crust is golden and crisp.
Crawfish pie is different from crawfish étouffée, which is a smothered crawfish dish generally served over rice. It is also distinct from crawfish bisque, a soup, and crawfish jambalaya, a rice dish. In Louisiana, crawfish pie may be served as a snack, festival food, appetizer, or part of a larger meal.