Ingredients2 h 20 m servings 411
- 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.
- Cook's Note
- A red or yellow bell pepper can be substituted for the green pepper if you prefer.
Per Serving: 411 calories; 29.3 23.2 15.7 122 460 Full nutrition
ReviewsRead all reviews 5
Fantastic! I'm a southern girl myself, and this recipe really hits the spot. Great use of the holy trinity. We will be making this again!
I made this exactly by the recipe, and it was delicious! I didn't simmer the mixture for a full hour, but it was still thick and full of flavor. I halved the recipe, and there was plenty for fo...
I didn't use the sweet onion, hot sauce or garlic. I used seafood stock instead of vegetable stock. My husband and I loved it. It was my first time making a crawfish dish and this was perfect. ...