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Emeril Lagasse's Crawfish Pie Recipe | |
Cajun Seafood | |
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Ingredients:
1/2 stick (4 tablespoons) 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 (NOTE: Shrimp may be used instead) 2 tablespoons chopped parsley 2 tablespoons flour 1 cup water 1/2 basic savory pie crust recipe (below)
Directions:
1. Preheat oven to 400 degrees F. 2. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. SautT 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. 3. 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. 4. 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. 5. Cut into wedges and serve. One nine-inch pie, serves six. Basic Savory Pie Crust 3 1/4 cups flour 1 teaspoon salt 1 1/3 cups cold lard or solid vegetable shortening 4 to 5 tablespoons water Directions for Pie Crust 1. Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. 2. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle 12 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. 3. Fill and proceed as directed in the recipe. Makes two nine-inch pie crusts. | |