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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a delicious crawfish pie based on a recipe by Emeril Lagasse. Ingredients:
1/4 cup butter |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup celery |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne |
1/8 teaspoon white pepper |
1 cup diced tomato |
12 ounces crawfish tails |
2 tablespoons flour |
1 cup water |
1 double crust pie crust |
Directions:
1. Melt butter in skillet and saute onion green pepper, celery, salt, cayenne and white pepper until onions are golden.
2. Add tomatoes and cook for 3 minutes, stirring occasionally.
3. Add crawfish tails and cook for 3 minutes, stirring occasionally.
4. Dissove flour in water and add to skillet, stirring constantly until mixture thickens.
5. Remove from heat and let thicken 20 to 30 minutes.
6. Preheat oven to 400 degrees.
7. Pour crawfish mixture into 9-inch deep dish pie shell; top with upper crust and bake 30-40 minutes or until crust is golden brown.
8. Cool for 10 minutes and serve.
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