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Cajun and Creole   -   Crawfish Pie   adapted from Emeril Lagasse

Description
Ingredients
  • 1/2 Stick Butter
  • 1 Medium Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 2 Stalks Celery -- Chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Pepper
  • 1 Can Tomatoes -- Chopped
  • 1 Pound Crawfish Tails -- Peeled
  • 2 Tablespoons Parsley -- Chopped
  • 2 Tablespoons Flour
  • 1 Cup Water
  • 2 Medium Pie Crust
Directions Melt butter and saute onions, peppers, celery, salt, cayenne and pepper for 8 minutes. Add tomatoes and cook for 6 minutes. Add crawfish and parsley. Saute for 4 minutes. Dissolve flour in water and then add to the pan. Simmer until mixture thickens about 2 minutes. Remove from heat and let cool for 30 minutes. Place one crust in bottom of pie pan. Bake in 400 degree oven for 10 minutes. Pour in crawfish mixture. Top with other pie crust and bake for 45 minutes or until pie crust is a golden brown. Cool for 10 minutes and serve.
Serves 4
Time to Make 0:00



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