Large Cajun Crawfish Pies

Bayou best! These large crawfish pies start with a flaky house-made crust, and they’re filled with loads of fresh Louisiana crawfish tail meat, pepper Jack cheese, and a special blend of Cajun seasonings.

James Lasyone grew up working in the Louisiana cotton fields before becoming a butcher. After perfecting his classic Cajun meat pie recipe in 1967 he went into business with $50, an iron pot, and a burner, and nowadays Lasyone’s Meat Pies is a downtown Natchitoches institution, run by James’ daughters, Angela and Tina.