Recipe courtesy of Emeril Lagasse
Print
Yield:
One 9-inch pie, 6 servings
Level:
Easy

Ingredients

  • 4 tablespoons (1/2 stick) 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
  • 2 tablespoons chopped parsley
  • 2 tablespoons flour
  • 1 cup water
  • 1/2 recipe Basic Savory Pie Crust

Directions

Preheat the oven to 400 degrees F. 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 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.

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