By Paula DeenJUMP TO RECIPE
- 1 lb thawed frozen crawfish tails
- 1 large diced yellow onion
- 4 stalks diced celery
- 2 small diced carrots
- 1 bunch diced scallions
- 1 diced green pepper
- 2 diced shallots
- 4 cups heated chicken stock
- 6 tablespoons flour
- 6 tablespoons sliced, plus 8 tablespoons cubed butter
- 3 tablespoons Cajun seasoning
- 1 cup all purpose flour
- 1 (3 oz) package cream cheese
Preheat oven to 325 °F. Soften cream cheese and 8 tablespoons cubed butter and 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 6 tablespoons sliced butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft. Add crawfish, Cajun seasoning, and salt & pepper to taste. Sauté 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.