• 8servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 tablespoons butter, cubed and softened

  2. 1 (3-ounce) package cream cheese, softened

  3. 1 cup all-purpose flour

  4. 6 tablespoons butter, sliced

  5. 6 tablespoons all-purposes flour

  6. 1 large yellow onion, diced

  7. 4 stalks celery, diced

  8. 2 small carrots, diced

  9. 1 bunch scallions , diced

  10. 1 green pepper , diced

  11. 2 shallots, diced

  12. 1 pound frozen crawfish tails, thawed

  13. 3 tablespoons Cajun seasoning

  14. Kosher salt and freshly ground black pepper

  15. 4 cups chicken stock

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F.

  2. For the 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.

  3. For the 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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