2 Tablespoons Chocolate Roux (see below)
2 large Yellow Onions, chopped fine
1/2 stick Butter
1 medium Green Bell Pepper, chopped fine
2 cups Celery, chopped fine
2 teaspoons Salt
1/2 teaspoon Ground Red Pepper
1/2 teaspoon Ground White Pepper
1/2 teaspoon Black Pepper
1 teaspoon Maison Louisianne Creole Spices
Maison Louisianne Creole Mustard
2 cups Seafood stock or water
1 1/2 pounds Crawfish Tail meat, cooked
1 cup chopped Parsley
1 cup Bread Crumbs
Salt to taste
5 toes fresh Garlic, chopped
8 small 3″ pre-made pie shells
1 cup Parmesan Cheese
In a large pot or Dutch oven, cook the Holy Trinity (onion, celery, pepper) in the butter and a small amount of the fish stock. Cook until tender, then add
the rest of the fish stock. Add Roux to thicken the mixture.
Add crawfish tails, Creole Spices, red pepper, white pepper, black pepper, garlic, and salt to taste.
Put this mixture in a bowl, add egg, fold mixture, then add bread crumbs until all is a thick mix.
Put pie shells in oven until light brown, 10 minutes at 350 degrees. Remove shells, and
allow them to cool. When shells are cool, cover the bottom of
each shell with the 1 teaspoon Creole Mustard per shell, then sprinkle the bottoms with Creole Spices. Spoon in crawfish mixture. Sprinkle the grated Parmesan cheese
Place pies back into oven preheated at 350 degrees for 10 minutes to heat up the pies only. Each pie can be foil wrapped so as not to burn.
Serve as an appetizer. Serves 8 Bon Temps!!