Breaux Bridge Crawfish Pie 

Pat Mould's version of Crawfish Pie utilizes an Étouffée (pronounced: [ay-TOO-fay) in French, as the base that is stuffed into a pie shell and then baked. The crawfish tails are smothered down in a mixture of onions, stock and Cajun Seasoning and typically served over steamed rice but can also be used to create a pie that is not your common sweet variety.