Try this Crawfish Pie recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat oven to 350 degrees. 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 this 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 Bayou Blast. 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. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2149 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 servings | ||
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Calories: 328 | ||
Calories from Fat: 276 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 81mg | 25 % | |
Sodium 222.5mg | 8 % | |
Potassium 89.7mg | 2 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 11.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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