New Orleans Jazz Fest Crawfish Pies

• Seafood

  • 2 cups Crawfish, seasoned

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 3 cups Jambalaya rice

• Baking & Spices

  • 1 box Pie crust dough
  • 1 batch Pie dough, homemade

• Dairy

  • 1 tbsp Milk

• Frozen

  • 1 box Zatarains jambalaya cooked following box directions

Found on laurafuentes.com

Description

Ingredients

• 3 cups leftover jambalaya rice, or
• 1 box Zatarains jambalaya cooked following box directions
• 2 cups / 1lb cleaned, peeled seasoned crawfish*
• 1 box pie crust dough (with 2 crusts), or
• 1 batch of homemade pie dough
• 1 egg
• 1 Tablespoon milk

Directions

• Preheat oven to 400F.
• Either cook your jambalaya and reserve 3 cups of rice for this recipe or cook 1 box of Zatarains jambalaya. Do not add meat to it, just cook the rice.
• In a large bowl, mix jambalaya and boiled crawfish. *If you are using frozen crawfish (or shrimp) that has not been boiled or seasoned, saute these first on a pan with ½ - 1teaspoon creole seasoning. Once cooked combine with jambalaya rice.
• Make your own pie dough or lay store bought pie dough on a flat, floured surface. If using my homemade recipe, roll out to about ¼ thick.
• Using a round biscuit cutter or round glass, cut 16-20 round circles (if using store bought pie crust dough, you should be able to get 10 circles with a biscuit cutter). To reuse the leftover corner pieces, reshape dough into a ball, re-roll and cut.
• Lay 8-10 round circles onto a parchment paper or silicone lined baking pan. Begin filling circles with crawfish rice leaving a ¼ space around the edges. Top with another round pie dough circle (while stretching it a bit with your hands).
• Using a fork, clamp the edges all the way around.
• Whisk the egg and milk in a shallow dish. Brush the tops of the pies with egg mixture and bake 12-15minutes until tops are golden brown.