Little Crawfish Pies Recipes

MOM'S EASY CRAWFISH PIE

Steps:

• Saute white onions in half of the butter.
• Add the cream of mushroom and simmer for 3 minute.
• Pour into a bowl with evap. milk, set aside.
• Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
• Pour crawfish mix into bowl, mix well.
• Pour into pie crusts and bake at 350 for 20-30 minutes.
• Watch the color. You want a light to medium brown.

MINI CRAWFISH (OR SHRIMP) PIES

Steps:

• 1. First you make a roux. NO! NO! NO!, not this time. Just Kidding! Sorry, I got carried away...
• 2. FIRST - In a large skillet melt butter and add onion, celery, and chives/green onions, and season with a little salt and pepper. Saute until onions begin to soften.
• 3. Add garlic, worcestershire sauce, cayenne (start with a pinch, you can always add more later), and paprika; continue to simmer 15-20 minutes, stirring frequently.
• 4. Add soup and Cheez-Whiz, simmer until cheese is melted, stirring frequently to keep cheese from burning.
• 5. Add crawfish and simmer 10 minutes. Add 1/2 cap, or to taste, liquid crab boil, (optional).
• 6. Pour mixture into a large mixing bowl and add bread crumbs. Mix well and let sit to allow bread crumbs to expand. The mixture needs to be fairly thick so it won't fall down your shirt when you take the first bite of the mini crawfish pie.
• 7. Check the mixture and add more bread crumbs if needed, stir and set aside.
• 8. If you planned ahead and already have your bread cups made, then pop them back into the mini muffin pan and set aside, pour yourself a drink and put your feet up. Otherwise, get started making those bread cups. https://www.justapinch.com/recipes/bread/bread-sweet-bread/sourdough-mini-appetizer-cups.html
• 9. Once all of your ingredients are ready, use a small spoon and fill each bread cup, pack it in and heap it up on top. Sprinkle the top with a little paprika or chopped parsley. Bake at 350* F for 10 minutes and serve.
• 10. *NOTE: Before baking, crawfish pies can be frozen then put into a Zip-Lock bag and kept frozen until ready to serve. From frozen bake at 350* F for 25 minutes until hot.
• 11. *TIP: Alternate method for dough cups - Instead of making bread cups, you can use Pillsbury's pre-made pie crusts (2 crusts) in freezer section of the grocery, or you can make your own fabulous homemade pie crust. Use a cookie cutter to cut rounds that will form a cup when put into a mini muffin pan. Bake for 10 minutes then fill with crawfish mixture. Bake for another 10 minutes to heat through. *OPTIONS: If you don't want to make mini crawfish pies - use this filling to make one full size pie with a top and bottom crust. If you can't get crawfish, use shrimp or crab meat in place of crawfish. Add crab meat last so it stays together better.

MINI CRAWFISH PIES - PAULA DEEN

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
• For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

DOUG'S CRAWFISH PIE

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.