Recipe courtesy of Emeril Lagasse
Yield:
12 hand-sized pies
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon salt
  • 3/4 teaspoon cayenne
  • 1 1/2 pounds peeled crawfish tails
  • 1/2 cup chopped green onions or scallions (green part only)
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped fresh parsley leaves
  • 1 large egg
  • 3/4 cup fine dried bread crumbs
  • 1 recipe pastry, recipe follows
  • Creole seasoning, recipe follows
  • Oil, for frying
Pastry:
  • 3 cups bleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 6 tablespoons vegetable shortening
  • 1 large egg
  • 3/4 cup milk
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 2 1/2 tablespoons paprika
  • 1 tablespoon black pepper
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon dried thyme

Directions

Preheat the fryer. Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic, and parsley and cook, stirring, for 1 minute. Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and bread crumbs and mix well. Set aside. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the crawfish mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.

Pastry:

Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

IDEAS YOU'LL LOVE

Crawfish Pie

Recipe courtesy of Emeril Lagasse

Basque Eggs My Way

Recipe courtesy of Laura Calder

Mussels alla 'My Way'

Recipe courtesy of David Rocco

Risotto "Carbonara" My Way

Recipe courtesy of Andrea Curto-Randazzo

Apple of My Pie

Recipe courtesy of Alie Ward and Georgia Hardstark

Macaroni and Cheese My Way

Recipe courtesy of Jan Birnbaum

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c