1 each, finely chopped: small yellow onion, celery rib
1/2 each, small, trimmed, finely chopped: red bell pepper, green bell pepper
1 tablespoon Creole seasoning blend
1/2 teaspoon salt
2 tablespoons flour
1 1/2 pounds cooked crawfish tail meat with any liquid and fat
1/2 of a 10-ounce can of green chile spiced tomatoes, such as Rotel
3 cloves garlic
1/2-1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 green onions, white and some green, finely chopped
1/4 cup chopped fresh parsley
1/4 cup whipping cream
1 egg, beaten
3/4 cup bread crumbs
24 mini frozen unbaked appetizer pie shells, thawed
2 tablespoons olive oil
Heat oven to 350 degrees. Melt butter in a large skillet over medium high heat. Add yellow onions, celery, bell peppers, Creole seasoning and salt. Cook, stirring, until vegetables begin to soften, about 5 minutes. Stir in the flour; cook, stirring 1 to 2 minutes. Remove from heat. Stir in the crawfish and tomatoes. Stir in the garlic. Return to heat. Cook, stirring, 2 minutes.
Stir in the hot sauce, Worcestershire sauce, green onions and parley. Cook, stirring 2 minutes
Stir in the cream slowly. Remove from heat. Stir in the egg very slowly, careful not to scramble. Stir in the bread crumbs. Pour filling into pie shells placed on a baking sheet. Brush the dough rim with olive oil. Bake until filling begins to brown, about 20 to 25 minutes. Makes 24 pieces.