Crawfish Pie I

Recipe Ingredients

4 tablespoons	60ml	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Chopped, seeded, peeled tomatoes
		(or 1/2 cup chopped canned tomatoes)
1 lb	454g / 16oz	Crawfish tails
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Flour
1 cup	237ml	Water
1/2		Basic Savory Pie Crust - see * Note

Recipe Instructions

* Note: See the "Basic Savory Pie Crust" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes.

Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.

This recipe yields one 9-inch pie; 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.