Ingredients
- Crust:
- 8 tablespoons butter, cubed and softened
- 1 (3-ounce) package cream cheese, softened
- 1 cup all-purpose flour
- Filling:
- 6 tablespoons butter, sliced
- 6 tablespoons all-purposes flour
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 2 small carrots, diced
- 1 bunch scallions, diced
- 1 eco-friendly pepper, diced
- 2 shallots, diced
- 1 pound frozen crawfish tails, thawed
- 3 tablespoons Cajun seasoning
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
Directions
Preheat oven to 325 levels F.
For that crust: Inside a large bowl, blend together the butter and cream cheese. Stir in flour and chill for one hour within the refrigerator. Separate dough reserving 1/3 for cake tops, and taking advantage of 2/3 for cake crust bottoms. To create bottom servings of dough, create dough balls roughly 1-inch across and put into bottom of muffin tin cups, flattening to create crust bottoms. Bake crusts only until golden brown, about twenty minutes.
For that filling: Inside a saucepan. add butter and flour, stirring together over heat to produce a roux. Prepare until mixture may be the colour of peanut butter. Add all vegetables and saute until soft, about five to ten minutes. Add crawfish. Cajun seasoning, and pepper and salt to taste. Saute mixture for two to three minutes. Add chicken stock and prepare, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut in the reserved 1/3 of original dough. Create a small slit in the top dough to permit steam to flee. Bake for 25 to 25 minutes or until golden brown. Serve while warm.
Recipe thanks to Paula Deen
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