Louisiana Shrimp & Crawfish Mini Pies with Creamy Cajun
Table of Contents
Louisiana Shrimp & Crawfish Mini Pies with Thick Creamy Cajun Filling – The Ultimate Handheld Seafood Appetizer
I still remember the first time I tasted a proper Cajun seafood pie — it was at a tiny corner spot in Brooklyn, and that first bite stopped me mid-conversation. The filling was so luscious, so deeply seasoned, and it had this gorgeous creamy drip that ran right down the side of the crust. I knew right then I had to recreate it in my own kitchen, blending everything I know from my French training in Paris with the bold, honest flavors of Louisiana. These Louisiana Shrimp & Crawfish Mini Pies are the result — a handheld little treasure that brings together juicy pink shrimp, tender crawfish, and a rich Cajun-spiced filling that is thick enough to hold its shape but still luxuriously creamy inside. The secret to that perfect drip? A proper roux-based binder with just the right amount of cream and broth.
Let me paint you a picture: you pull a golden mini pie from the oven, the edges of the crust are flaky and browned, and the filling is bubbling up gently through the Monterey Jack cheese on top. You let it rest for exactly three minutes — trust me on this — and then you take a bite. The crust shatters slightly, giving way to a warm, velvety filling loaded with sweet shrimp, little pockets of crawfish, and that unmistakable warmth of smoked paprika and Cajun seasoning. The aroma alone — butter, garlic, bell pepper, and celery — fills your whole kitchen like a big warm hug from the Gulf Coast. It’s cozy, it’s elegant, and it feels like a party on a plate.
What I love most about this recipe is how approachable it is. I’ve tested it half a dozen times in my NYC kitchen to make sure the filling stays thick and never turns watery — a common frustration with seafood pies. My French-trained technique of building a proper roux and blooming the tomato paste with the aromatics makes all the difference. And because I know how busy life gets, I’ve designed these to be as make-ahead friendly as possible. You can prep the filling a day in advance, or even fully assemble and bake them straight from the fridge. Whether you’re hosting a Mardi Gras gathering, a game day party, or just craving a little taste of the South, these Louisiana Shrimp & Crawfish Mini Pies are going to become your new go-to appetizer.
Why This Louisiana Shrimp & Crawfish Mini Pies Recipe Is the Best
The Flavor Secret — This isn’t just another seafood pie recipe. My version builds flavor in layers, starting with the classic Cajun Holy Trinity of onion, bell pepper, and celery, then blooming the tomato paste and spices right in the butter before adding any liquid. That extra step — something I learned in pastry school in Paris — deepens the flavor profile dramatically. The raw shrimp cook gently inside the pie, staying juicy and bright pink, while the pre-cooked crawfish tails add that tender, slightly sweet pop that makes every bite exciting. The result is a filling that tastes like it simmered for hours, but comes together in under 15 minutes.
Perfected Texture — The biggest challenge with mini seafood pies is keeping the filling from turning watery during baking. Shrimp release moisture as they cook, and nobody wants a soggy crust. My solution is twofold: first, we build a proper roux with flour and cook it for a full minute to eliminate any raw flour taste, and second, we let the filling rest for three minutes after baking. That brief rest allows the starches to relax and the filling to set into that beautiful, thick creamy drip — not too runny, not too stiff, just perfect. I’ve tested this with both store-bought and homemade pie shells, and the texture holds beautifully either way.
Foolproof & Fast — With just 15 minutes of prep and 15 minutes in the oven, these mini pies are ideal for anyone who wants a show-stopping appetizer without spending all day in the kitchen. The ingredient list is straightforward and easy to find at any US grocery store. I use pre-baked mini pie shells to keep things simple, and the filling comes together in one skillet. Even if you’ve never made a seafood pie before, the step-by-step instructions with visual cues and pro tips will guide you to success. Plus, the recipe is naturally portioned for six servings — perfect for entertaining without leftovers lingering.
Louisiana Shrimp & Crawfish Mini Pies Ingredients
When I shop for these ingredients in NYC, I head straight to the seafood counter at my local market in Chelsea Market — the shrimp are plump and the crawfish tails are always well-drained. There’s something deeply satisfying about building a Cajun dish with ingredients that feel both familiar and special. The combination takes me right back to my mother’s kitchen in Morocco, where we always layered flavors with patience and care.
Ingredients List
- 6 pre-baked 3-inch mini pie shells
- 8 oz raw shrimp, peeled, deveined, and chopped
- 8 oz cooked crawfish tails, drained
- 2 tbsp butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced green bell pepper
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 3/4 cup seafood or chicken broth
- 1/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 cup shredded Monterey Jack
- 2 tbsp chopped green onions
- 1 tbsp chopped parsley
Ingredient Spotlight
Raw Shrimp — Choose medium-sized raw shrimp (31-40 count per pound) and chop them into roughly 1/2-inch pieces. Raw shrimp cook inside the pie, releasing just enough moisture to create that luscious texture without making the filling watery. Look for shrimp that smell like the ocean — clean and mild, not fishy. If shrimp are frozen, thaw them overnight in the fridge or under cold running water in a colander, then pat them very dry with paper towels before chopping.
Cooked Crawfish Tails — Pre-cooked crawfish tails are widely available in the frozen seafood section of most US grocery stores. Drain them well and pat dry to remove excess liquid. I like to give them a rough chop — not too fine, so you get nice little pockets of crawfish in every bite. If you can’t find crawfish, you can substitute with more chopped shrimp or even chopped cooked crab meat, though the flavor will be slightly different.
Cajun Seasoning — The quality of your Cajun seasoning makes a real difference here. I recommend a blend that includes paprika, garlic powder, onion powder, cayenne, oregano, and thyme — without too much salt, so you can control the seasoning yourself. My favorite is Tony Chachere’s or Slap Ya Mama, both widely available. If you’re sensitive to heat, use a mild Cajun blend or reduce to 1/2 teaspoon and add a pinch of extra smoked paprika for color.
Monterey Jack Cheese — This mild, creamy cheese melts beautifully without overpowering the delicate seafood. It adds a gentle richness and a lovely golden crust on top. You can substitute with mozzarella for a similar melt, or use pepper Jack if you want extra heat. Avoid sharp cheddar here — it can dominate the Cajun spices.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Raw shrimp | Chopped cooked chicken or more crawfish | Less sweet, firmer texture; still delicious |
| Crawfish tails | Chopped crab meat or extra shrimp | Sweeter, more delicate; adjust seasoning |
| Monterey Jack cheese | Mozzarella or pepper Jack | Mozzarella: milder, less tangy; Pepper Jack: adds heat |
| Heavy cream | Half-and-half or whole milk + 1 tsp butter | Slightly less rich; still creamy |
| Seafood broth | Chicken broth or vegetable broth | Slightly less briny; still flavorful |
How to Make Louisiana Shrimp & Crawfish Mini Pies — Step-by-Step
I promise you — this recipe is as straightforward as it is rewarding. Follow each step, and you’ll have six perfect little golden pies that taste like they came from a New Orleans bistro.
Step 1: Prep the Oven and Shells
Heat your oven to 375°F. Arrange the pre-baked 3-inch mini pie shells on a baking sheet lined with parchment paper. This makes it easy to transfer them in and out of the oven without disturbing the delicate crusts. If your shells are frozen, let them sit at room temperature for 10 minutes before filling.
💡 Stella’s Pro Tip: For extra crispy bottoms, place the baking sheet on the lower third rack of the oven. The direct heat helps the crust stay firm against the moist filling.
Step 2: Sauté the Aromatics
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the finely diced onion, green bell pepper, and celery — this is the Cajun Holy Trinity. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent. The butter should sizzle gently, not brown too quickly. You want the vegetables to soften without taking on color.
⚠️ Common Mistake to Avoid: Dicing the vegetables too large. Keep them uniformly small — about 1/4-inch — so they blend seamlessly into the filling and cook evenly in the short sauté time.
Step 3: Add Seasonings
Add the minced garlic, tomato paste, Cajun seasoning, smoked paprika, and black pepper to the skillet. Stir constantly for 30 seconds. The tomato paste will darken slightly and the spices will become fragrant. This blooming step is critical — it wakes up the flavors and removes any raw taste from the tomato paste.
💡 Stella’s Pro Tip: Use a wooden spoon or silicone spatula to scrape the bottom of the pan as you stir. The little bits that stick — that’s pure flavor. We’ll deglaze them in the next step with the broth.
Step 4: Make the Base
Sprinkle the 2 tablespoons of flour over the vegetable mixture and stir continuously for 1 minute. This cooks out the raw flour taste and creates a light roux. Slowly pour in the seafood or chicken broth and heavy cream while stirring. Keep stirring until the mixture thickens and coats the back of a spoon — about 2 to 3 minutes. The consistency should be like a thick gravy.
⚠️ Common Mistake to Avoid: Adding the liquid too fast. Pour in a slow, steady stream while stirring constantly to prevent lumps from forming. If you do get lumps, whisk vigorously — they’ll dissolve as the sauce heats.
Step 5: Mix the Filling
Remove the skillet from the heat. Gently fold in the chopped raw shrimp, drained crawfish tails, green onions, parsley, and half of the shredded Monterey Jack cheese. The residual heat will begin to warm the seafood gently. Don’t overmix — just fold until everything is evenly distributed. The shrimp will finish cooking in the oven.
💡 Stella’s Pro Tip: If you’re prepping ahead, stop right here. Let the filling cool completely, then cover and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature for 15 minutes before filling the shells.
Step 6: Fill and Bake
Divide the filling evenly among the 6 mini pie shells — about 3 to 4 tablespoons per shell, mounding slightly in the center. Sprinkle the remaining Monterey Jack cheese on top. Bake for 8 to 10 minutes, until the filling is bubbling around the edges and the shrimp are opaque and reach an internal temperature of 145°F. The cheese should be melted and lightly golden.
⚠️ Common Mistake to Avoid: Overfilling the shells. Leave a tiny lip of crust visible around the edge so the filling can bubble without spilling over. A small rim also makes the pies easier to handle.
Step 7: Rest and Serve
Let the pies rest on the baking sheet for exactly 3 minutes before serving. This resting period is non-negotiable — it allows the starches in the filling to relax and set slightly, creating that signature thick creamy drip that makes these pies so irresistible. If you cut into them immediately, the filling will be too loose. After 3 minutes, it’s perfect.
💡 Stella’s Pro Tip: Use a thin metal spatula to lift the pies from the baking sheet. The crusts are delicate, and a gentle hand keeps them intact. Serve on a warm platter for extra cozy points.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prep oven & shells | 5 minutes | Shells arranged on baking sheet |
| 2 | Sauté aromatics | 4–5 minutes | Vegetables tender, onion translucent |
| 3 | Add seasonings | 30 seconds | Tomato paste darkens, spices fragrant |
| 4 | Make the base | 3–4 minutes | Mixture thickens, coats spoon |
| 5 | Mix filling | 2 minutes | Shrimp and crawfish evenly distributed |
| 6 | Fill and bake | 8–10 minutes | Bubbling edges, shrimp opaque at 145°F |
| 7 | Rest and serve | 3 minutes | Filling sets slightly, creamy drip forms |
Serving & Presentation
These Louisiana Shrimp & Crawfish Mini Pies are beautiful on their own, but a thoughtful presentation takes them over the top. I love serving them on a rustic wooden board or a white platter that lets the golden crusts and bubbly cheese take center stage. Sprinkle a few extra chopped green onions and a pinch of smoked paprika over the top for color and freshness. A small ramekin of remoulade or comeback sauce on the side is always a hit — the tangy creaminess plays beautifully against the rich Cajun filling.
For a complete appetizer spread, pair these pies with a bright, crunchy coleslaw — the acidity and crunch provide the perfect contrast to the creamy, decadent pies. In my NYC apartment, I often serve them alongside a simple arugula salad with lemon vinaigrette and shaved Parmesan. The peppery greens cut through the richness and keep the meal feeling light. If you’re hosting a cocktail party, these mini pies are ideal passed appetizers — they hold their shape beautifully and are easy to eat in two or three bites.
My favorite way to enjoy them? With a cold glass of crisp white wine — a Sauvignon Blanc or an unoaked Chardonnay works wonders. For beer lovers, a light lager or a wheat beer complements the seafood without overpowering it. And if you’re feeling festive, a classic Sazerac cocktail is the ultimate Louisiana pairing. From my kitchen to yours — these pies are meant to be shared with the people you love.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Crunchy coleslaw, arugula salad with lemon, pickled okra | Bright acidity and crunch balance the rich, creamy filling |
| Sauce / Dip | Remoulade, comeback sauce, spicy aioli, lemon butter | Adds tangy, creamy, or spicy contrast to deepen flavor |
| Beverage | Sauvignon Blanc, unoaked Chardonnay, light lager, Sazerac | Crisp, clean drinks cut richness; Sazerac nods to Louisiana roots |
| Garnish | Chopped green onions, fresh parsley, smoked paprika dust | Adds fresh color, herbaceous note, and visual appeal |
Make-Ahead, Storage & Reheating
As a busy New Yorker who’s always juggling work, blogging, and cooking, I rely on make-ahead strategies to keep my sanity. These mini pies are wonderfully forgiving — you can prep components separately or fully assemble them, depending on your schedule. Here’s my tested system for making them ahead without sacrificing quality.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, layered with parchment | Up to 3 days | Reheat at 350°F for 10–12 minutes until hot and bubbly |
| Freezer | Freezer-safe container, parchment between layers | Up to 2 months | Thaw overnight in fridge, then reheat at 350°F for 12–15 minutes |
| Make-Ahead | Filling in sealed container; shells at room temp | Filling up to 1 day in advance | Assemble just before baking; add 2 minutes to bake time if filling is cold |
For the best texture, I recommend reheating in the oven rather than the microwave. The microwave tends to make the crust soggy and the filling rubbery. If you’re in a rush, you can use a toaster oven at 325°F for about 8 minutes — keep an eye on the crust so it doesn’t burn. And here’s a little trick I learned from my pastry days in Paris: if the crust edges are browning too quickly during reheating, tent the pies loosely with foil.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced Seafood Pies | Replace Cajun seasoning with ras el hanout + turmeric | North African flavor lovers | Same difficulty |
| Gluten-Free Version | Use gluten-free pie shells + gluten-free all-purpose flour | Gluten-intolerant guests | Same difficulty; check flour blend |
| Dairy-Free Version | Use vegan butter, oat cream, and dairy-free cheese | Dairy-free diets | Slightly more delicate; watch the roux |
Moroccan Spiced Seafood Pies
This variation is close to my heart — it brings my North African heritage into the picture. Swap the Cajun seasoning for 1 teaspoon of ras el hanout and add 1/4 teaspoon of ground turmeric along with the tomato paste. The warm, floral notes of the ras el hanout pair beautifully with the shrimp and crawfish, and the turmeric adds a gorgeous golden hue. Finish with a sprinkle of fresh cilantro instead of parsley, and serve with a side of harissa-spiked yogurt for dipping. It’s a completely different flavor journey using the same foolproof technique.
Gluten-Free Version
You can easily make these pies gluten-free without compromising on texture. Use store-bought gluten-free mini pie shells — most major brands offer them, and they bake up crisp and buttery. For the filling, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum (I like Bob’s Red Mill 1-to-1). The roux will thicken slightly differently, so cook it for an extra 30 seconds to ensure the raw starch taste is gone. Everything else remains the same, and the result is just as creamy and delicious.
Dairy-Free Version
For a dairy-free version, use vegan butter in place of regular butter, and swap the heavy cream for full-fat oat cream or canned coconut cream (the thick part from a chilled can). For the cheese, look for a dairy-free Monterey Jack-style shred — many brands melt beautifully now. The roux will come together a bit differently with vegan butter, so be patient and whisk thoroughly. This version is slightly more delicate, but with careful attention it yields a filling that’s just as rich and satisfying. I tested it with oat cream and was honestly surprised at how well it held up.
Can I use frozen crawfish and shrimp for Louisiana Shrimp & Crawfish Mini Pies?
Absolutely — frozen seafood works perfectly for this recipe, and I often use it myself when fresh isn’t available. The key is to thaw both the shrimp and crawfish tails properly and dry them thoroughly. Thaw overnight in the refrigerator, or place the sealed bags in a bowl of cold water for about 15 to 20 minutes. Once thawed, drain the crawfish tails and pat them dry with paper towels. For the shrimp, peel and devein them if needed, then chop and pat dry. Removing excess moisture is the single most important step to prevent a watery filling. I’ve tested this recipe with frozen seafood multiple times, and the results are just as delicious as with fresh.
What is the best type of pie crust to use for these mini seafood pies?
For convenience and consistent results, I recommend store-bought pre-baked 3-inch mini pie shells — the kind you find in the frozen aisle or bakery section of most US grocery stores. Look for all-butter versions if possible; they have a richer flavor and a flakier texture that holds up well against the moist filling. If you prefer homemade, use a standard all-butter pie dough and blind-bake the shells at 375°F for 10 minutes before filling. Avoid using puff pastry or phyllo dough for this recipe — they’re too delicate and won’t support the hearty, creamy filling as well. The goal is a sturdy, buttery crust that complements the Cajun flavors without overpowering them.
How do you keep the filling from getting watery in mini shrimp and crawfish pies?
This is the most common question I get, and the answer comes down to three key techniques. First, pat your seafood very dry before adding it to the filling — moisture is the enemy of a thick, creamy pie. Second, build a proper roux by cooking the flour with the butter and aromatics for a full minute before adding any liquid; this ensures the starches are fully activated and can properly thicken the sauce. Third, let the baked pies rest for 3 minutes before serving. This allows the filling to set slightly, creating that luscious, spoon-coating consistency. I also recommend using heavy cream rather than milk, as the higher fat content adds richness and stability. Follow these steps, and your filling will be perfectly thick and creamy every time.
Can I make Louisiana Shrimp & Crawfish Mini Pies ahead of time and reheat them?
Yes, and I actually encourage it! These mini pies are fantastic for advance preparation. You have two great options: make the filling up to 24 hours ahead and assemble just before baking, or fully bake the pies and reheat them later. For the first option, prepare the filling, let it cool completely, cover, and refrigerate. When ready to bake, fill the shells and add 2 minutes to the baking time since the filling is cold. For the second option, bake the pies as directed, cool them completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for 10 to 12 minutes (from thawed) until hot and bubbly. Avoid the microwave — it makes the crust soggy.
What can I substitute for crawfish tails in this recipe?
If you can’t find crawfish tails, don’t worry — this recipe is very adaptable. The best substitute is an equal amount of chopped cooked shrimp or lump crab meat. Both will give you a similar sweet, tender seafood flavor and pleasant texture. If using crab, pick through it carefully to remove any shell fragments. Another option is to use all chopped raw shrimp — just increase the total shrimp to 12 ounces and omit the crawfish entirely. The flavor will be slightly less complex but still absolutely delicious. For a non-seafood version, you can use finely chopped cooked chicken or even sautéed mushrooms for a vegetarian twist, though the character of the pie will change significantly.
Can I make these mini pies in a full-size pie crust instead?
Absolutely — you can easily double the filling recipe and bake it in a standard 9-inch pie shell. The technique remains exactly the same: pre-bake the crust for 10 minutes, fill, and bake at 375°F for 25 to 30 minutes, until the filling is bubbling and the shrimp are opaque. The baking time will be longer because of the larger volume, so keep an eye on the crust edges and tent with foil if they brown too quickly. The resting time also increases to 10 minutes after baking to allow the filling to set properly before slicing. This is a wonderful option if you’re serving a larger group or want a more traditional pie presentation rather than handheld portions.
Is this Louisiana Shrimp & Crawfish Mini Pies recipe spicy?
The heat level is mild to medium — designed to be approachable for most palates while still delivering that authentic Cajun warmth. The recipe calls for 1 teaspoon of Cajun seasoning and 1/2 teaspoon of smoked paprika, which together create a flavorful backbone with a gentle kick. If you’re sensitive to spice, use a mild Cajun blend or reduce it to 1/2 teaspoon. If you love heat, add 1/4 teaspoon of cayenne pepper along with the other spices, or use a hot-style Cajun seasoning. The smoked paprika contributes more smoky depth than heat, so feel free to increase it for extra color and flavor. As with any recipe, taste your filling before assembling and adjust to your preference.
What should I serve with these Cajun seafood mini pies for a complete meal?
For a complete and satisfying meal, I recommend pairing these mini pies with bright, fresh accompaniments that contrast the rich, creamy filling. A crunchy coleslaw with a tangy vinegar-based dressing is my top choice — the acidity cuts through the richness and adds a refreshing crunch. A simple arugula salad with lemon vinaigrette and shaved Parmesan works beautifully too. For side dishes, consider classic Louisiana staples like red beans and rice, garlic sautéed green beans, or a cold pickled vegetable salad. If you’re serving these as a main course for lunch or a light dinner, 2 to 3 mini pies per person with a generous side salad makes for a perfectly balanced plate.
Can I grill or air-fry these mini pies instead of baking them?
Yes, you can adapt this recipe for an air fryer with excellent results. Preheat your air fryer to 350°F, arrange the filled mini pies in a single layer in the basket (work in batches if needed), and cook for 6 to 8 minutes until the filling is hot and the cheese is melted and golden. The air fryer gives the crust an extra-crispy texture that’s really delightful. I don’t recommend grilling these pies directly on the grates, as the delicate crust can fall apart. However, you can place them on a grill-safe baking sheet or in a cast iron skillet on a grill at medium heat for about 10 minutes, covered, for a subtle smoky flavor. Just watch the bottoms carefully to prevent burning.
How do I know when the mini pies are fully baked and safe to eat?
The most reliable indicator is the internal temperature of the filling. Use an instant-read thermometer inserted into the center of a pie — it should read at least 145°F for the shrimp to be fully cooked and safe to eat. Visually, you’re looking for the filling to be bubbling around the edges, the cheese to be melted and lightly golden, and the shrimp to be opaque pink rather than translucent gray. The crust should be golden brown and firm to the touch. Since all ovens vary slightly, I recommend checking at the 8-minute mark and adding time in 1-minute increments as needed. Remember to let the pies rest for 3 minutes after baking — the residual heat continues to gently cook the filling as it sets.
Share Your Version!
I absolutely love hearing from you — there’s nothing that makes my day like seeing your photos and reading about how you made these Louisiana Shrimp & Crawfish Mini Pies your own. Did you add extra spice? Try the Moroccan variation with ras el hanout? Serve them at a game day party or a quiet dinner with friends? Drop a star rating and a comment below — your feedback helps other readers and inspires me to keep creating new recipes. And if you snapped a photo, please tag me on Instagram or Pinterest @leosfoods — I want to see those golden, creamy pies in all their glory!
One question I’d love for you to answer in the comments: What’s your favorite way to enjoy these mini pies — as an appetizer with a dipping sauce, or as a main course with a big side salad? I’m always curious how you all love to serve them. However you make them, I hope they bring a little taste of Louisiana warmth to your table. Happy cooking!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Louisiana Shrimp & Crawfish Mini Pies
These golden handheld mini pies are packed with juicy bright pink shrimp, tender crawfish, and a rich Cajun filling that creates a beautiful, thick creamy drip when bitten into. They are the perfect cozy appetizer to serve alongside a fresh crunchy slaw!
- Total Time: 30 minutes
- Yield: 6 mini pies 1x
Ingredients
- 6 pre-baked 3-inch mini pie shells
- 8 oz raw shrimp, peeled, deveined, and chopped
- 8 oz cooked crawfish tails, drained
- 2 tbsp butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced green bell pepper
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 3/4 cup seafood or chicken broth
- 1/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 cup shredded Monterey Jack
- 2 tbsp chopped green onions
- 1 tbsp chopped parsley
Instructions
- Prep the oven: Heat oven to 375°F. Arrange the pie shells on a baking sheet.
- Sauté the aromatics: Melt butter over medium heat. Cook onion, bell pepper, and celery for 4 to 5 minutes until tender.
- Add seasonings: Add garlic, tomato paste, Cajun seasoning, paprika, and pepper. Cook for 30 seconds.
- Make the base: Stir in flour and cook for 1 minute. Slowly add broth and cream, stirring until thick and spoon-coating.
- Mix the filling: Remove from heat. Fold in the raw chopped shrimp, crawfish, green onions, parsley, and half the cheese.
- Fill and bake: Divide the filling among the shells. Sprinkle with the remaining cheese. Bake for 8 to 10 minutes, until bubbling and the shrimp are opaque and reach 145°F.
- Rest and serve: Rest for 3 minutes before serving to ensure the thick filling sets slightly but maintains that perfect creamy drip.
Notes
Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 6 mini pies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Cajun
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