Crawfish pie #2

Yield: 6 servings

Measure Ingredient
4.00 tablespoon butter -; (1/2 stick)
1.00 cup chopped onions
½ cup chopped bell peppers
½ cup chopped celery
1½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon freshly-ground black pepper
½ cup chopped; seeded, peeled tomatoes
1 \N (or 1/2 cup chopped canned tomatoes; )
1.00 pounds crawfish tails
2.00 tablespoon chopped parsley
2.00 tablespoon flour
1.00 cup water
½ \N recipe basic savory pie crust; see * note

* Note: See the “Basic Savory Pie Crust” recipe which is included in this collection.

Preheat the oven to 400 degrees. 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 Basic Savory Pie 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. This recipe yields one 9-inch pie; 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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