Description
Crawfish and puff pastry — does it get any better than that? Spice it up. Have fun with it.
Ingredients
- 1 cup butter
- ½ cup flour
- 1 sweet onion (such as Vidalia®), chopped
- 1 green bell pepper, chopped
- celery, chopped
- 4 green onions, chopped
- ½ cup vegetable broth
- 3 tablespoons tomato paste
- 2 pounds cooked and peeled whole crawfish tails
- 3 cloves garlic, chopped
- ¼ cup fresh parsley, chopped
- salt and ground black pepper to taste
- cayenne pepper to taste
- hot sauce to taste
- 12 puff pastry shells
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 12