Cajun Crawfish Pie
- ½ stick butter
- 1 cup of Guidry’s Fresh Cuts or thawed Mirepoix blend of onions, celery, bell peppers
- 2 cloves of minced garlic
- 1 pkg frozen crawfish, thawed and rinsed
- 1 can Rotel tomatoes, drained
- 1 Tbsp All You Can Spice Cajun seasoning
- ½ cup mayonnaise
- 1 cup shredded Monterey jack cheese
- ¼ cup parmesan cheese, grated
- 1 bunch of green onions, sliced
- Options for bread: French bread, Crescent Rolls
- Preheat oven to 350 degrees.
- Melt butter in skillet and sauté Guidry’s mixture of chopped onions, bell pepper and celery. Saute until translucent. Add minced garlic and sauté a few minutes more.
- Add rinsed crawfish tails, tomatoes and All You Can Spice Cajun seasoning. Cook for 5-10 minutes until well blended. Cool for about 5 minutes.
- In a bowl, mix together mayonnaise, cheeses and green onions and stir. Add cooled crawfish mixture and mix until well blended.
- For crawfish pies: use 2 cans of crescent rolls and unroll into 8 rectangles onto ungreased cookie sheet. Pinch seams of each rectangle together. Cut in half. Spoon about 1 tablespoon of mixture near one long edge and bring other edge over to make a triangle. Press down all along the edges with a fork. Brush with lightly beaten egg white wash. Cook for 12-15 minutes until golden brown. These make great, hearty appetizers for parade watching.
- You can also use this recipe for Crawfish Bread appetizers or main dish: when using French bread, cut the bread in half and then cut lengthwise and place on cookie sheet. Spoon mixture on the 4 pieces and cook in oven for 15 minutes. Turn oven to broil and broil for 3-5 minutes making sure not to burn. Serves 8 for lunch or slice into smaller slices for appetizers.
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