Emeril’s Crawfish Pie

Emeril Lagasse’s Crawfish Pie is a delicious, savory dish that combines a rich crawfish filling with a flaky pie crust. It’s a popular dish in Louisiana Creole cuisine, full of flavor and perfect for special occasions or when you’re craving a comforting, hearty meal. Here’s a version inspired by Emeril’s style!

Emeril’s Crawfish Pie Recipe

Ingredients:

For the Filling:

• 1 lb crawfish tails, peeled and deveined (if using frozen, thaw them)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, finely chopped
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup half-and-half (or heavy cream for a richer filling)
• 1 teaspoon Creole seasoning (or to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 2 large eggs, lightly beaten
• 1/4 cup green onions, chopped

For the Pie Crust:

• 1 package (2) pre-made pie crusts (or homemade pie dough)
• 1 tablespoon butter (for greasing the pie dish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Cook the Vegetables:
   • In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, garlic, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
3. Make the Roux:
   • Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for about 2-3 minutes, stirring constantly, to form a roux (this will help thicken the filling).
4. Add Liquids and Seasoning:
   • Gradually add the chicken broth and half-and-half while stirring continuously. Cook for about 5-7 minutes, until the mixture has thickened into a creamy consistency.
   • Season the mixture with Creole seasoning, salt, black pepper, and cayenne pepper (if using). Taste and adjust the seasonings if needed.
5. Add Crawfish and Herbs:
   • Stir in the crawfish tails, chopped parsley, and lemon juice. Continue cooking for another 3-4 minutes until the crawfish is heated through.
   • Remove the skillet from the heat and let it cool for a few minutes.
6. Prepare the Pie Crust:
   • Grease a 9-inch pie dish with butter. Line the dish with one pie crust, pressing it gently into the bottom and sides. Trim any excess dough around the edges.
7. Fill the Pie:
   • Once the crawfish mixture has cooled slightly, stir in the beaten eggs and chopped green onions. This will help bind the filling together.
   • Pour the crawfish mixture into the prepared pie crust.
8. Top with Second Pie Crust:
   • Place the second pie crust on top of the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
   • Optionally, you can brush the top crust with a little butter or an egg wash (1 beaten egg with a tablespoon of water) for a golden finish.
9. Bake the Pie:
   • Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
10. Cool and Serve:

• Let the pie cool for about 10-15 minutes before slicing and serving. Garnish with additional chopped parsley if desired.

Serving Suggestions:

• Serve the crawfish pie with a side of greens, like sautéed spinach or a simple salad.
• This dish pairs wonderfully with a cold beer or a glass of white wine.

This Crawfish Pie recipe is a true taste of Louisiana, with the creamy filling and flaky crust coming together for a dish that’s rich in flavor and perfect for any occasion. Enjoy!