| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce04 |
6 |
servings |
INGREDIENTS
| 1 |
|
Recipe Double-crust pie dough |
| 1 |
|
Stick Butter |
| 1/2 |
c |
Flour |
| 1 |
c |
Diced onions |
| 1/2 |
c |
Diced green pepper |
| 1/2 |
c |
Diced celery |
| 1 |
lb |
Peeled crawfish tails |
| 1/4 |
c |
Chopped green onion |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Preheat oven to 350 degrees. Roll out half of pie dough and fit into a
9-inch pie plate; chill. In a skillet melt butter, add flour and
whisk into a paste. Cook this roux for 5 minutes or until it begins
to turn lightly golden. Add onions, pepper and celery. Cook,
stirring, 4 minutes, until vegetables are tender. Add crawfish, green
onions, parsley and Bayou Blast. Cook just until heated through,
about 1 minute more. Let cool slightly. Roll out remaining pie dough
1/8-inch thick. Pour filling into pie shell and top with remaining
dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until
crust is golden and filling is bubbling hot. This recipe yields 6
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2149 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-20-1996
Recipe by: Emeril Lagasse
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