New Orleans Style Crawfish Pies

• Seafood

  • 1 Chicken or shrimp stock
  • 1 Pinch Crab boil
  • 1 Crawfish tails

• Produce

  • 1 Bell pepper
  • 1 Garlic, fresh
  • 1 Green onion
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Corn starch
  • 1 Salt + pepper

• Bread & Baked Goods

  • 1 Pie shells, Miniature

• Dairy

  • 1 Stick Butter
  • 1 Milk

Found on sherylboudy.com

Ingredients

• Crawfish Tails
• Green Onion
• Fresh Garlic
• Chicken or Shrimp Stock
• Bell Pepper
• Fresh Chopped Parsley
• Milk
• Stick of Butter
• Corn Starch
• Pinch of Crab boil
• Salt pepper, Paprika, and Cayenne Pepper
• Miniature Pie Shells

Directions

• Can’t get much better than an overstuffed flaky crawfish pie. These little tarts have always been served in my home as a Special treat. When crawfish are plentiful, I make these because this recipe consists mainly of crawfish and no fillers. When I first made crawfish pies I remembered having to call my aunt Thelma and ask a lot of questions. After about the third call, she said I will stay on the phone and walk you though. After we finished, I got my paper and pen and wrote down that recipe. This was over 30 years ago, but it comes out perfect every time I make them. Take miniature pie shells out of the freezer.  Take a knife and make 2-3 small slits in bottom of crust. Bake only the pie shells on 350 degrees until crust is lightly brown. Take out oven and let cool. Melt butter in a large skillet over medium heat Cook and stir the onion, bel 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. 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 crust, Fill over the base of the rim of the pie shell. 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.