Crawfish Pie

Recipe Ingredients

1		Frozen puff pastry shells - (10 oz) - thawed
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	110g / 3.9oz	Chopped celery
3		Garlic cloves - minced
1 teaspoon	5ml	Salt - or to taste
1 teaspoon	5ml	Tabasco pepper sauce
2 lbs	908g / 32oz	Shelled crawfish tails - see * Note
		(abt 6 to 7 lbs in the shell)
		Juice of 1/2 lemon
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/2 cup	31g / 1.1oz	Chopped green onions, green part only

Recipe Instructions

* Note: You may substitute 2 pounds small, peeled and deveined shrimp for the crawfish.

Preheat oven to 400 degrees. On lightly floured surface roll each puff pastry shell into a 7-inch round. Place on cookie sheet. Bake 15 minutes or until shells are golden.

Meanwhile, in a Dutch oven or large heavy pot over medium heat, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt and Tabasco pepper sauce; cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the crawfish tails or shrimp, lemon juice and parsley. Cook 10 to 15 minutes longer. Just before serving, stir in chopped green onions.

To serve, place cooked pastry shells on platter; spoon some crawfish mixture into each shell.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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