Shrimp Pie

By mszcookie

Got this recipe at the Cookin' Cajun Cooking School in New Orleans.
NOTES : You may substitute seafood seasoning in place of cayenne pepper;
For a different flavor, boil carrots, onions, and tomatoes, and chicken bullion cubes, and add to mixture.
Make sure you use a strong yellow onion.
IMPORTANT: Rue requires uninterrupted attention to prepare. For the rue, you may substitute 3/4 cup peanut oil and 2 tablespoons bacon drippings.

Ingredients

• 1 stick butter
• 2/3 cup flour
• 1 1/2 cups yellow onion -- chopped
• 1/2 cup bell pepper -- chopped
• 1/2 cup celery -- chopped
• 1 clove garlic -- minced
• 1/2 bunch parsley -- chopped
• 1/2 cup green onion -- chopped
• 1/2 teaspoon bay leaf -- ground
• 1 tablespoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper or substitute Seafood Seasoning
• 1/2 cup light cream -- (or whole milk)
• 1/4 cup brandy
• 2 pounds shrimp -- peeled and deveined
• 16 individual frozen pie shells -- thawed
• seasoned bread crumbs -- for topping
• butter -- for topping

Preparation

Step 1

Soak shrimp for 1 hour.

Prepare RUE: Melt butter over medium heat in a large Dutch oven; whisk in flour and cook, stirring constantly until caramel-colored

Add onion and cook for five minutes , stirring often.

Add bell pepper celery, garlic, parsley, green onion, and bay leaf, and continue cooking for 10 minutes.

Add a little "Slap-Ya-Mama", seasoned salt, pepper, cream, and brandy. Cook for five minutes until mixture comes to a boil.

Add shrimp and simmer for 10 minutes. Cook until shrimp is slightly pink. Remove from heat.

Preheat oven to 300 Fahrenheit

Place thawed pie shells on a cookie sheet. Put pie shells into oven for five to ten minutes to allow them to dry out.

Mound the shrimp mixture into the pie shells.

Sprinkle with bread crumbs; dot with butter.

Bake 20 minutes until light brown.