Crawfish Pie

• Double-crust pie dough, recipe follows
• 4 ounces (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 (Essence), recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat oven to 350 degrees F.
2. Roll out half of pie dough and fit into a 9-inch pie plate; chill.
3. In a skillet melt butter, add flour and whisk into a paste.
4. Cook roux for 5 minutes or until it begins to turn lightly golden.
5. Add onions, pepper and celery.
6. Cook, stirring, 4 minutes, until vegetables are tender.
7. Add crawfish, green onions, parsley and seasoning.
8. Cook just until heated through, about 1 minute more.
9. Let cool slightly.
10. Roll out remaining pie dough 1/8-inch thick.
11. Pour filling into pie shell and top with remaining dough.
12. Crimp edges and poke a hole in top.
13. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup

pie dough, butter, flour, onions, green pepper, celery, crawfish tails, green onion, parsley, creole spice, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-pie-recipe0.html (may not work)