Crawfish Pie

Recipe Ingredients

1		Double-crust pie dough
1		Butter
1/2 cup	31g / 1.1oz	Flour
1 cup	62g / 2.2oz	Diced onions
1/2 cup	73g / 2.6oz	Diced green pepper
1/2 cup	55g / 1.9oz	Diced celery
1 lb	454g / 16oz	Peeled crawfish tails
1/4 cup	15g / 0.5oz	Chopped green onion
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 350 degrees.

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 this 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 Bayou Blast. 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.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2149 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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