Best 2 Emerils Crawfish Pie Recipes
Emeril's Crawfish Pie is a Cajun-inspired dish that combines the bold flavors of Louisiana with the comfort of a classic pie. This seafood-centric dish features a flaky pie crust filled with a rich, creamy sauce, tender crawfish, and a medley of aromatic vegetables. The pie is a perfect blend of textures and flavors, with the crispy crust contrasting the smooth filling. The crawfish provide a succulent bite, while the vegetables add a delightful crunch and sweetness. Emeril's signature blend of Creole spices adds a vibrant kick to the dish, making it a tantalizing treat for seafood enthusiasts. Whether served as a main course or as a hearty appetizer, Emeril's Crawfish Pie is sure to be a hit at any gathering.
In addition to the main crawfish pie recipe, the article also includes two additional variations to cater to different tastes and dietary preferences. The Emeril's Crawfish Pie with Cornbread Crust offers a delightful twist on the classic recipe, using a flavorful cornbread crust instead of the traditional flaky crust. This variation adds a touch of Southern charm and a delightful cornbread aroma to the dish. For those seeking a lighter and healthier alternative, the Emeril's Crawfish Pie with Cauliflower Crust provides a low-carb option without compromising on taste. The cauliflower crust is a clever and nutritious substitute that maintains the structural integrity of the pie while reducing its overall calories.
With its detailed instructions, helpful tips, and vibrant photography, this article provides a comprehensive guide to crafting Emeril's Crawfish Pie and its variations. Whether you're a seasoned cook or a novice in the kitchen, this recipe will empower you to create a delicious and impressive dish that is sure to impress your family and friends.
CRAWFISH PIE
Steps:
- Preheat oven to 350 degrees F.
- Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
- Combine all ingredients thoroughly.
CRAWFISH PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 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 the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
- In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
- Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.
Tips:
- Use the freshest ingredients possible. This includes the crawfish, vegetables, and spices. Fresh ingredients will give your pie the best flavor.
- Don't overcook the crawfish. Crawfish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
- Use a good quality pie crust. You can either make your own pie crust or use a store-bought one. If you're using a store-bought crust, be sure to pre-bake it according to the package directions.
- Don't be afraid to experiment with the spices. Emeril's recipe uses a variety of spices, but you can adjust them to your own taste. For example, if you like things spicy, you can add more cayenne pepper or paprika.
- Let the pie cool slightly before serving. This will allow the flavors to meld together and the pie to set properly.
Conclusion:
Crawfish pie is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving it for a special dinner or a casual get-together, this pie is sure to be a hit. So next time you're looking for a new and exciting recipe, give Emeril's crawfish pie a try!
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