CRAWFISH OR SHRIMP PIE
From karlyn255 16 years ago
- 35 minutes to make
- Serves 4
Here's something different for Lent. Crawfish don't appeal to everyone, but they are very tasty, like a spicy little shrimp. If you can't find them (try an Asian market, or special order them from your supermarket), substitute shrimp. Read more You can bake this filling in tart-size crusts, regular pie crusts or phyllo dough cups. Source: "Emeril's New Orleans Cooking" (William Morrow and Co., 1993) by Emeril Lagasse and Jessie Tirsch. See less
Ingredients
- 2 tablespoons butter shopping list
- ½cup chopped onion ½cup chopped green pepper shopping list
- ½cup chopped celery shopping list
- 1 lb. crawfish meat, cooked, peeled and deveined (or substitute shrimp) shopping list
- 1 ½ tablespoons chopped garlic1 teaspoon paprika shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon thyme shopping list
- 1 teaspoon ground red pepper ½teaspoon salt shopping list
- ½teaspoon hot sauce shopping list
- 1 teaspoon worcestershire sauce shopping list
- ½cup cream2 eggs, beaten shopping list
- 2 tablespoons bread crumbs shopping list
- 12 frozen 3-inch pastry tart shells, thawed shopping list
How to make it
- Melt the butter in a large frying pan and saute onion, green pepper and celery about 5 minutes.
- Add crawfish, garlic, paprika, oregano, thyme, ground red pepper and salt.
- Cook 2 minutes, then add hot sauce, Worcestershire sauce and cream; cook 2 minutes more.
- Remove from heat and stir in beaten eggs and bread crumbs.
- Fill each tart with ¼ cup filling, brush edges with olive oil or melted butter.
- Bake at 375 degrees about 25 minutes, or until lightly browned and filling is bubbly.
- For crisper crusts, bake empty shells for 10 minutes, then fill and continue cooking.
People Who Like This Dish 6
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- dragonwings647 Duchesne, UT
- karlyn255 Ypsilanti, MI
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" It was excellent "