Recipe courtesy of Emeril Lagasse
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.

Recipe courtesy of Emeril Lagasse

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

So Much Pretty Food Here