Servings: 8 pies
Prep Time: 15 min
Cook Time: 1 hour
1 lb frozen crawfish tails, thawed
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
4 cups chicken stock, heated
6 tablespoons flour
6 tablespoons butter, sliced
3 tablespoons Cajun seasoning
salt & pepper to taste
Pie Dough (p.138, Lady & Sons book one):
8 tablespoons butter, cubed
1 cup all-purpose flour
1 3 oz. package cream cheese
Preheat oven to 325 degrees. Soften cream cheese & butter & blend well. Stir in flour and chill for one hour in refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottom. From pie-crust bottom portion of dough, create dough balls approximately 1 in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown.
In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetable and saute until soft. Add crawfish, Cajun seasoning, and salt & pepper to taste. Saute mixture for 2-3 minutes. Add chicken stock and stir until boiling. Spoon mixture into pre-baked mini dough crusts. Top with a circle of unbaked dough cut from the reserved 1/3 of original dough. Bake for 20-25 minutes until golden brown. Serve while warm.
Recipe Courtesy Paula Deen
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