EASY LOUISIANA CRAWFISH PIES
INGREDIENTS:
- 2 lbs Louisiana Crawfish Tails & fat(Fresh or frozen)
- Green Onion1 Cup
- Fresh Garlic1/4 Cup(chopped)
- Chicken or Shrimp Stock1/2 -1 Cup
- Bell Pepper1/4 Cup
- Fresh Chopped Parsley1/4 Cup
- Milk1/2 Cup
- Stick of Butter1
- Corn Starch2 Tablespoons
- Pinch of Crab boil
- Salt pepper, Paprika, and Cayenne Pepper
- 2 regular pie crusts, or Small Pie Shells 12, or miniature shells, a bunch (bite size)
DIRECTIONS :
- Make these because this recipe consists mainly of crawfish with NO soup or fillers.
- Take bought pie shells out of the freezer. Or make homemade crusts. Take a knife and make 2-3 small slits in bottom of crusts.
- Bake only the pie shells at 350 degrees until crust is slightly brown.
- Take out of oven and let cool.
- Melt butter in a large skillet over medium heat.
- Cook and stir the onion, bell pepper, garlic, salt, pepper cayenne pepper until the vegetables are tender and the onion is translucent about 5 minutes.
- Stir in the crawfish tails, throw in that pinch of crab boil, reduce heat to medium-low, and cook
- for about 3 minutes to blend flavors, stirring occasionally. Taste test.
- Whisk corn starch into cold milk and stock in a bowl until the mixture is smooth, and pour the mixture into the skillet.
- Bring the filling to a simmer, and cook, stirring constantly, until the
- mixture thickens, about 5 minutes. Add chopped parsley.
- Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
- While filling is cooling, preheat oven to 400 degrees.
- Pour the filling into the prepared pie crusts, Fill over the base of the rim of the pie shell. Or, overstuff 😊. Bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling 15-20 minutes.
- Cool for 10 minutes before serving.
FOOTNOTES :
If mixture is too thick, add a little more milk. If you want mixture to be thicker, add more corn starch to cold milk.
You can add a top crust to regular size pies. Your choice.