a nice and speedy sweet supper! To taste, add extra sugar and oyster sauce.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup butter
- ½ cup flour
- 1 sweet onion (such as Vidalia®), chopped
- 1 green bell pepper, chopped
- celery, chopped
- 4 green onions, chopped
- ½ cup vegetable broth
- 3 tablespoons tomato paste
- 2 pounds cooked and peeled whole crawfish tails
- 3 cloves garlic, chopped
- ¼ cup fresh parsley, chopped
- salt and ground black pepper to taste
- cayenne pepper to taste
- hot sauce to taste
- 12 puff pastry shells
Instructions
- Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
- Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
- Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
- Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
- Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.
- A red or yellow bell pepper can be substituted for the green pepper if you prefer.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 13 g |
| Sodium | 460 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was so good! We had a deep dish glass pie pan. So we put a sheet of puff pastry for bottom crust and the second sheet for the top that we bushed with egg yolk! We cooked it for forty five minutes.
The flavor is fabulous in this dish. I’ve made it 3 times now and have to say I prefer making one large pie instead of the puff bowls. They seem like extra unneeded effort. I liked the rest of the recipe and have added it to my favorites. Thanks!
Pretty much followed the recipe. Used bacon drippings for the butter (and less of it) and added more heat. I did cook the roux for about thirty minutes before adding the vegetable mixture for another thirty minutes of cooking. The college daughter and her BF dropped in so I added some cooked shrimp to “beef” it up before baking. Made a fantastic Cajun dinner with boiled seasoned corn and potatoes and stuffed crabs! WOW! Thank you so much for sharing!
I made this exactly by the recipe, and it was delicious! I didn’t simmer the mixture for a full hour, but it was still thick and full of flavor. I halved the recipe, and there was plenty for four servings. My grocery only had puff pastry sheets, not cups, so I improvised with those; therefore my “cups” might have been a little larger. This would be a great recipe for company, too.
I didn’t use the sweet onion, hot sauce or garlic. I used seafood stock instead of vegetable stock. My husband and I loved it. It was my first time making a crawfish dish and this was perfect. I will definitely be making again. Loved how simple and easy it was to make. I also only made a pound of crawfish and used all 12 pastry shells and made 12 pies instead of 6 small and one large. It was enough to fill all 12 shells.
The first step of the recipe calls for just the melted butter with the flour and vegetables and then simmering for an hour. It seemed much too thick to hold up for an hour of simmering, so I added the vegetable broth before beginning the simmering. Did I do this incorrectly?
Fantastic! I’m a southern girl myself, and this recipe really hits the spot. Great use of the holy trinity. We will be making this again!
Delicious!!!! Thanks so much for this wonderful recipe, Doug