Crawfish Pie 1

Course : Crawfish
Serves: 1
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1/2 stick 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 cup freshly ground black pepper
1/2 cup chopped -- seeded and peeled tomatoes, or 1/2 c. chopped canned tomatoes
1 pound crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
1/2 recipe Basic Savory Pie Crust
---Basic Savor Pie Crust
3 1/4 cups flour
1 teaspoon salt
1 1/3 cups solid vegetable shortening
4 tablespoons ice water -- up to 5
---Preheat oven to 400 degrees.

Preparation / Directions:

Melt butter in large skillet over medium-high heat. Add onions, bell peppers, celery, salt, cayenne and black pepper. Saut‚ for about 8 minutes, or until golden and wilted. Add tomatoes and cook for about 6 minutes. Dissolve the four in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat and 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. Notes: I used 1/4 t. of cayenne pepper and 1/4 t. of Emeril's Essence. I used canned tomatoes because fresh are out of season and cut the salt to 1 tsp. I also mixed the pie crust in a food processor instead of by hand without any problems. I deep-fried some fresh parsley to use as garnish for the wedges. pie crust directions: Combine flour and salt in a bowl. Add shortening 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. Remove 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 about 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 pa


Nutritional Information:

2083 Calories (kcal); 51g Total Fat; (22% calories from fat); 49g Protein; 355g Carbohydrate; 124mg Cholesterol; 5888mg Sodium

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