Mini Cajun Crawfish Pies
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Some restrictions applyBayou best! These appetizer-size 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.
This package includes your choice of 2, 3, or 4 dozen Mini Cajun Crawfish Pies
- 2 Mini Pies serve 1 person
- Mini pies measure 3″ × 1.5″ and weigh 2 oz.
- Pies require frying
- Pies ship frozen with dry ice
- Do not remove dry ice with bare hands
- Upon arrival place in the freezer immediately or in the fridge to thaw
- Maybe kept frozen for up to 3 months or in the refrigerator for up to 3 days
To Serve
- If frozen, allow pies to thaw for 30 minutes in the refrigerator
- Heat a pot of oil to 350 degrees
- Deep Fry pies until the dough is golden brown (The filling is already cooked)
- Be sure and move pies around so they do not stick to each other
- Drain the oil from the pies by standing them up on non-crimped side (not laying down)
Self Rising Flour, Lard, Non-fat Dry Milk, La. Crawfish Tailmeat, Pepperjack Cheese, Whipping Cream, Green Onions, Celery, Onions, Bell Peppers, Sweet Red Peppers, Egg Shade, Parsley Flakes, Cayenne Pepper, Cumin, Granulated Garlic, Salt, Cajun Seasoning, 2% Milk, Cracker Meal, Unsalted Butter. Made In Facility That Uses Nuts
Voted the "Best Pie of Louisiana" by Food Network
Voted the "Best Pie of Louisiana" by Food Network
James Lasyone grew up working in the Louisiana cotton fields before becoming a butcher, grinding up meat for Cajun Country’s legendary meat pies. After perfecting his own recipe he went into business with $50, an iron pot, and a burner, and more than 50 years later, Lasyone’s Meat Pies is still going strong.
Nowadays, James’ daughters, Angela and Tina, continue to run the family operation, making classic Cajun meat pies just like their father did and serving them out of their now-legendary restaurant, a must-visit in downtown Natchitoches. Whether filled with classic Creole-seasoned ground beef and pork, Louisiana crawfish, or fresh mushrooms, sun-dried tomatoes, and Asiago (a more recent addition to the lineup), these pies are a true taste of Cajun Country.
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