Recipe courtesy of Emeril Lagasse

Crawfish Pie

Name: Crawfish Pie
Yield: 6 servings
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; 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

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Yield: 6 servings

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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.