Emeril's Crawfish Pie

A savory Louisiana pie of crawfish tails in a seasoned roux gravy baked in a flaky crust.

Ingredients

Pastry for a double-crust 9-inch pie

• 4 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 1 cup seafood or chicken stock
• 1 pound peeled crawfish tails
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh parsley
• 1 egg beaten with 1 tablespoon water, for egg wash

Directions

1. Preheat the oven to 400 degrees F. Line a 9-inch pie dish with the bottom crust.
2. Melt the butter in a skillet over medium heat. Add the onion, bell pepper, and celery and cook until soft, about 6 minutes. Stir in the garlic.
3. Sprinkle in the flour and cook, stirring, 2 minutes. Gradually whisk in the stock and cook until thickened.
4. Add the crawfish tails, Essence, salt, and cayenne. Simmer 5 minutes, then stir in the green onions and parsley. Let cool slightly.
5. Spoon the filling into the crust. Top with the second crust, crimp the edges, and cut a few vents. Brush with the egg wash.
6. Bake until the crust is golden brown, 35 to 40 minutes. Let rest 10 minutes before slicing.

Notes

Emeril Lagasse’s crawfish pie, a Jazz Fest favorite given the home-kitchen treatment.