Recipes > Appetizer, Lunch

Crawfish Hand Pies

Prep Time

35 minutes

Cook Time

5 minutes


8-10 people

@flychefaldenb puts a Tony’s touch on these¬†Crawfish Pies which are a New Orleans favorite at festivals and outdoor events.

Crawfish Hand Pies

Shop Tony's Flavors In This Recipe


  • 1 box of Tony Chachere’s Jambalaya Mix

  • 2 1/4 cup water

  • 10 empanada dough (5-inch)

  • 12oz Louisiana Crawfish tails

  • 1 tbs of Tony Chachere’s Pepper Sauce

  • Tony Chachere’s Original Creole Seasoning

  • Clear


1. In a large saucepan, over medium-high heat, add in water and jambalaya mix. Bring to a boil then reduce to a simmer.
2. Let cook for 25 minutes covered. Stir occasionally.
3. In the last 5 minutes add in the crawfish tails.
4. Remove and let the jambalaya cool.
5. Add 2 tbs of jambalaya to the empanada dough and fold over. Use a fork to seal along the edges.
6. Heat oil to 365 degrees F.
7. Fry the empanadas in batches until golden brown.
8. Remove, let cool, and plate.

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