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Prep Time: 45 Minutes
6 Servings

No run-of-the-mill crawfish pie here. With these crisp patty shells topped with a deliciously rich crawfish filling, Fridays in Lent never tasted so good. 

1 pound Louisiana 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 pepper
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

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 pepper 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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