Ingredients
Scale
- 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