ready in: 2-5 hrs
recipe id: 92262
cook method: stovetop, oven
8 tablespoons butter, cubed and softened
1 package (3 ounce size) cream cheese, softened
1 cup all-purpose flour
6 tablespoons butter, sliced
6 tablespoons all-purpose flour
1 large yellow onion, diced
4 celery stalks, diced
2 small carrots, diced
1 bunch scallions, diced
1 green bell pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
salt, to taste
freshly ground black pepper, to taste
4 cups chicken stock
Preheat oven to 325 degrees F.
For Crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator.
Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.
For Filling: 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 vegetables and saute until soft, about 5 to 10 minutes.
Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens.
Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape.
Bake for 20 to 25 minutes or until golden brown. Serve while warm.
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