Mini Crawfish Pies
Mini Mexi-Cajun Crawfish Pies
- 1 lb cooked crawfish tails, peeled
- 1/2 stick butter
- 1/2 fresh lime
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 tsp garlic, minced
- 1 can cream of mushroom soup
- 1 cup milk
- 3 T Mexi-Cajun Seasoning
- hot sauce
- 2 pie crusts (for one large pie) or 4 pie crusts (for 12 mini pies)
If using packaged crawfish tails that have been cooked and frozen, thaw out and rinse thoroughly.
In a medium bowl, squeeze the 1/2 lime onto the rinsed crawfish tails and add Mexi-Cajun Seasoning. Mix well until all crawfish is well coated. Add just a few drops of hot sauce for an additional kick of spice. Set aside to marinate.
Preheat oven to 375deg
In a skillet, melt butter and add onion and celery. Sautée until onions turn clear and celery becomes tender. Add garlic. (Be careful not to let the garlic burn, as it browns very quickly.)
Add cream of mushroom soup and milk. Lower heat to medium and continue to cook, stirring constantly, until the mixture begins to thicken. (It may be necessary to add a teaspoon or so of corn starch to help with the thickening process.)
Strain crawfish and add to skillet. Mix until well incorporated and continue to simmer.
When everything is mixed well and the crawfish are heated thru, remove from heat.
Roll out pie crusts. Here I decided to make mini-pies instead of one big pie. I used the plastic lid from a crisco can to cut the pie crust into the appropriate size for my muffin pan.
Grease muffin pan (for mini-pies) or pie plate (for large pie). Insert bottom pie crust.
Fill with crawfish mixture. Cover with top pie crust and cut slots for ventilation.
Place muffin pan onto a cookie sheet and bake for 30-35 minutes, or until crust browns.
Voila -- Enjoy!