Crawfish Pie


Yield:
6 servings

CATEGORIES
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
  • 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
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):

Combine all ingredients thoroughly.

Yield: 2/3 cup

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