CRAWFISH PIE- Emeril Lagasse

By Fleur de lis

Ingredients

• 1/2 stick (4 tablespoons) butter
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped, seeded, and peeled tomatoes (or 1/2 cup chopped canned tomatoes)
• 1 pound crawfish tails (NOTE: Shrimp may be used instead)
• 2 tablespoons chopped parsley
• 2 tablespoons flour
• 1 cup water
• 1/2 basic savory pie crust recipe (below)

Details

Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 400 degrees F.
2. Melt the butter in a large skillet
over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. SautT 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.
3. 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.
4. Place the 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.
5. Cut into wedges and serve.
(One nine-inch pie, serves six.)