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Crawfish Pie I Recipe - Cooking Index

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Crawfish Pie I

Type: Shellfish
Courses: Main Course, Pies
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlButter - (1/2 stick)
1 cup 62g / 2.2ozChopped onions
1/2 cup 73g / 2.6ozChopped bell peppers
1/2 cup 55g / 1.9ozChopped celery
1 1/2 teaspoons 7.5mlSalt
1/2 teaspoon 2.5mlCayenne pepper
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 cup 31g / 1.1ozChopped, seeded, peeled tomatoes
  (or 1/2 cup chopped canned tomatoes)
1 lb 454g / 16ozCrawfish tails
2 tablespoons 30mlChopped parsley
2 tablespoons 30mlFlour
1 cup 237mlWater
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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) - Downloaded from their Web-Site -


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