INGREDIENTS

INSTRUCTIONS

In a mixing bowl, combine the flour, 2 teaspoons salt, and 1/4
teaspoon cayenne. Cut in the shortening until the mixture resembles a
coarse meal-like texture. Add the water and mix until the mixture
comes away from the side of the bowl. Form the dough into a ball.
Cover the ball of dough with plastic wrap and place in the
refrigerator. Chill for at least 1 hour or as long as 8. Remove dough
from the refrigerator and let sit (temper) for about 5 minutes.
Lightly dust a work surface. Roll the dough out to a 12-inch round
about 1/4-inch thick. Fold the dough into fourths and place in a
10-inch fluted (quiche) pan. Press the dough, using your fingers,
firmly onto the bottom and sides of the pan. Roll a wooden rolling
pin, over the pan to cut off or remove the excess dough. Prick the
bottom of the crust all over with a fork. In a medium saute pan, over
medium heat, melt the butter. Add the onions, bell peppers, garlic, 1
teaspoon salt, and 1/4 teaspoon cayenne. Saute for 4 minutes. Add the
crawfish tails and saute for 2 minutes. Remove from the heat and
cool. In a mixing bowl, whisk the cream, eggs, remaining 3/4 teaspoon
salt, remaining 1/8 teaspoon cayenne, Tabasco, Worcestershire sauce,
chives, and grated Parmesan cheese. Turn the crawfish mixture into
the pastry shell. Sprinkle the grated cheese over the crawfish. Pour
the cream mixture over the crawfish. Place in the oven and bake for
about 55 minutes, or until the center sets and the top is golden.
Remove from the oven and cool for 5 minutes, before slicing to serve.
This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A18 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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