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Crawfish Pie

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B3, B9, C, D, P
    MineralsNatrium, Silicon, Magnesium, Sulfur

    Ingredients Jump to Instructions ↓

    1. 4 tablespoons (1/2 stick) butter

    2. 1 cup chopped onions

    3. 1/2 cup chopped bell peppers

    4. 1/2 cup chopped celery

    5. 1 1/2 teaspoons salt

    6. 1/2 teaspoon cayenne

    7. 1/4 teaspoon freshly ground black pepper

    8. 1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes

    9. 1 pound crawfish tails

    10. 2 tablespoons chopped parsley

    11. 2 tablespoons flour

    12. 1 cup water

    13. 1/2 recipe Basic Savory Pie Crust

    Instructions Jump to Ingredients ↑

    1. 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 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.

    2. Yield : One 9-inch pie, 6 servings

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