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No run-of-the-mill crawfish pie here. Serve these crisp patty shells
topped with a deliciously rich crawfish filling at your next dinner
party. You’ll get rave reviews.
Ingredients:
1 pound crawfish tails
6 frozen Pillsbury® patty shells, baked
4 tbsps unsalted butter
½ cup minced shallots
¼ cup minced onions
¼ cup minced celery
¼ cup minced red bell peppers
2 tbsps minced garlic
2 tbsps tomato paste
2 tbsps flour
3 cups heavy cream
2 tbsps Cognac
1 tbsp fresh lemon juice
1 tbsp chopped basil
sliced green onions
finely chopped parsley
salt and cayenne pepper to taste
paprika for garnish
parsley for garnish
Method:
Cook patty shells according to package directions. Remove from oven,
and use a paring knife to scoop center out of each. Set center aside.
In a large skillet, melt butter over medium-high heat. Sauté
shallots, onions, celery, red bell peppers and garlic 3–5
minutes or until translucent. Stir in tomato paste and cook 1 minute.
Add flour and cook 2 minutes, stirring constantly. Add cream, Cognac,
lemon juice, basil, green onions, parsley, salt and cayenne pepper.
Whisk well. Cook 3–5 minutes or until sauce-like consistency
is achieved, stirring constantly. Add crawfish and cook 2–3
minutes. Remove from heat and adjust seasonings. Top each patty
shell with Crawfish Cardinale. Garnish with paprika and parsley.
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