10 miniature, frozen pie shells, 4” size in tin pans
1 /2 cup salted butter
1 cup green onion, chopped
1 / 8 cup yellow onion, chopped
1 / 4 cup green bell pepper, chopped
1 / 4 cup garlic, chopped
1 tablespoon Creole seasoning
1 teaspoon Kosher salt
1 teaspoon black pepper, ground
1 teaspoon hot sauce
1 / 2 cup heavy cream
1 / 2 cup seafood stock
1 / 8 cup fresh parsley leaves, chopped
16 oz. crawfish tails
Preheat oven to 350 degrees. Prepare pie shells by making slits on the bottom of each shell or poking holes with a fork. Leave in their pie tin and place on a large baking sheet.
Bake in oven for 8-10 minutes or until shells begin to lightly brown. Remove from oven and cool.
In a large iron skillet melt butter over medium high heat. Sauté green onion, yellow onion, bell pepper and garlic until onion is translucent, about 5-7 minutes. Stir in creole seasoning, salt and pepper and sauté for one minute. Add hot sauce. Stir to fully incorporate.
Combine heavy cream and stock in a small mixing bowl. Slowly add to crawfish mixture and continue to stir over high heat for 1 minute. Stir in parsley leaves, reduce heat and allow to reduce for 5-7 minutes or until mixture is thickened. Check to make sure the mixture doesn’t burn. Add crawfish tails. Remove from heat, adjust seasonings and let mixture rest for about 15 minutes or until cooled.
While mixture is cooling raise oven temperature to 400 degrees. Fill miniature pie shells with heaping amount of crawfish mixture to the rim of the shell. Place shells on a baking pan with a 1 / 2“lip.
Bake for 12-15 minutes until the shells are browned and the filling is heated.
Tips & Suggestions
Shrimp works great too. Do a rough chop so the pieces are not too big. Or, use cubed chicken or diced pork as well. Same amounts and same seasonings.