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Crawfish Pie

Ingredients & Directions

1 Recipe Double-crust pie
1 Stick Butter
1/2 c Flour
1 c Diced onions
1/2 c Diced green pepper
1/2 c Diced celery
1 lb Peeled crawfish tails
1/4 c Chopped green onion
2 tb Chopped parsley
2 tb Bayou Blast – {Emeril’s
-Creole Seasoning}; see *

* 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

6 servings

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