Mini Crawfish Pies(or Shrimp) Filling: 1 stick butter 1 cup celery, chopped fine (about 2 ribs) ½ cup shallots, chopped fine 2 toes garlic, chopped fine **Notice I’m stressing FINE** 1 can cream of shrimp soup (or cream of mushroom soup) (I would use one of each if I were doubling the recipe.) 6 oz Velveeta cheese, sliced and cubed for easier melting 1 lb Rouse’s Louisiana crawfish tails with liquid, chopped in ¼ or ½ size 1 dash Worcestershire sauce Pepper, to taste Plain bread crumbs (optional) 2 packs small pie shells (8 in a pack), thawed 10-20 mins (per box instructions) Instructions: Melt butter and sauté celery and shallots for 5 minutes, then add garlic and continue to sauté for another 5 minutes. Add soup and mix until smooth. Add cheese and melt, stirring to incorporate the melted butter well (so you don’t see it floating on the sides anymore). Add crawfish juice from bag, then quickly chop crawfish on a cutting board and then add in crawfish (or shrimp), stir until sauce thickens about 15 minutes. Add Worcestershire sauce, stir. Taste to see if seasoning is needed. Ladle filling into mini pie shells. Bake at 350 degrees until shells are brown, approx 25-30 minutes. I set a timer for 15 minutes just to check on them and decided to sprinkle a lil bread crumbs on them.
Posted on: Sun, 19 Oct 2014 01:46:57 +0000