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Crawfish Pie

  • Yield: 6 servings


  • 1 recipe double-crust pie dough
  • 1 stick butter
  • 1/2 cup flour
  • 1 cup diced onions
  • 1/2 cup diced green pepper
  • 1/2 cup diced celery
  • 1 pound peeled crawfish tails
  • 1/4 cup chopped green onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons Creole spice


  • 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 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 -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.