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  • 3 pounds crawfish tails
  • 2 sticks margarine
  • 1/2 cup flour
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 green pepper, chopped
  • 2 bunches shallots, chopped (keep tops separate)
  • 1 bunch parsley, chopped
  • 1 cup celery
  • 3 tablespoons tomato sauce
  • salt, cayenne, black pepper to taste
  • 1 recipe flaky French pastry


Melt margarine. Add flour, brown lightly. Add garlic, onions, shallot (bottoms), green pepper, celery, tomato sauce. Cover and fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups water-"Taree" (simmer) for several hours. If mixture too much, add more water. Mixture should be creamy and thick when tails and fat are added. Add tails and fat. Cook 15 minutes or until tails are tender. If mixture thins after above step, thicken by adding 2 tablespoons of cornstarch mixed with water (consistency of cream). Add onion tops and parsley. The mixture is now ready for the pie shell. It may also be served over steaming rice for Etouffee.

Prepare pie shell using Flaky French Pastry Recipes in Pies and Pastries Section. Pour filling over bottom crust. Cover with another layer of dough. Cut slits in top. Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake for another 12 to 15 minutes or until golden brown. (Serves 6).

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hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

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