Chef Gason’s Crawfish Pies
Ingredients
1 lb Louisiana crawfish tails
1 dozen frozen mini pie shells, baked until lightly browned
¼ cup oil
¼ cup flour
1 medium onion chopped
1 stalk celery chopped
½ bell pepper, chopped
2 cloves garlic minced
6-8 green onions, chopped, green part only
1 tbsp parsley
2 tbsp heavy cream
Cook Shop Seasonings to taste
Salt & Pepper to taste
Instructions
- Make a light roux in a cast iron pot with the flour and oil. Add onion, celery, bell pepper, garlic and cook until tender. When veggies are wilted, add remaining ingredients; parsley, Cajun Cook Shop Seasonings, and cream.
- Separate crawfish tails into 2 portions. Rough chop ½ of the tails.
- The remainder of the tails will remain whole. Fold the chopped tails and whole tails into this mixture. If the mixture appears to be too dry add a little water.
- Mix gently season with salt & pepper and then spoon mixture into cooled mini pie shells. Pack filling tightly and make it rounded at the top. Place filled crawfish pies on a sheet pan and place in 350 oven and bake for 15-20 minutes until thoroughly heated.
