Ingredients
- Double-crust pie dough, recipe follows
- 4 ounces (1 stick) butter
- 1/2 cup flour
- 1 cup diced onions
- 1/2 cup diced green pepper
- 1/2 cup diced celery
- 1 pound peeled crawfish tails
- 1/4 cup chopped green onion
- 2 tablespoons chopped parsley
- 2 tablespoons Creole spice (Essence), recipe follows
Directions
Preheat oven to 350 degrees F.
Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By cortneeey07
on January 26, 2012
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This recipe was AMAZING to say the very least. My boyfriend and I love to cook together and him being born and raised in Louisiana he is very particular about his cajun cooking. This was such an easy and fun recipe to make together. We did make a few changes though. He is used to having tomatoes in his crawfish pie, so we added about a cup of diced plum tomatoes. Before pouring the cooked mixture into the pie crust, I thought it looked a little thick so we stirred 1/4 to 1/2 cup of heavy cream into the mixture. After baking the pie we took it out of the oven to let it set for about 10 minutes.
This recipe was by far the best thing we have made together, and we will be making it again! When we are out with friends he always brings up how delicious this pie was.
Also, the ESSENCE Creole Seasoning it to die for. It is the perfect mixture of spices for cajun cooking. I have also used it in my scrambled eggs and batter for frying chicken.
By BillBElmore
on November 11, 2011
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Outstanding! I have made this recipe repeatedly for the past three years (LOTS of pies annually for our tailgate "gumbofests". It is becoming a perennial favorite with people "swooning" to have more.
By kay4816_12218759
Baytown, 83
on November 08, 2011
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This is very delicious, my family raved about it and my brother wants the recipe. It is so easy to make and the taste is so good.
Read all 7 reviews