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Ingredients
- Ingredients:
- Crawfish Tails 2 Packs(peeled / 12 or 16 oz bags)
- Green Onion 1 Cup
- Fresh Garlic 1/4 Cup(chopped)
- Chicken or Shrimp Stock 1/2 Cup
- Bell Pepper 1/4 Cup
- Fresh Chopped Parsley 1/4 Cup
- Milk 1/2 Cup
- Stick of Butter1
- Corn Starch 2 Tablespoons
- Pinch of Crab boil
- Salt pepper, Paprika, and Cayenne Pepper
- Miniature Pie Shells 10 - 12
Preparation
Step 1
Take miniature pie shells out of the freezer. Take a knife and make 2-3 small slits in bottom of crust.
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
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
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
If mixture is too thick, add a little more milk. If you want mixture to be thicker, add