Preparation:
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 |
