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Mini Crawfish Pies




  • 8 Tbsp. (1 stick) butter
  • 1 cup finely chopped onions
  • 1 cup chopped green bell pepper
  • 1 tsp salt
  • ½ tsp Cajun Chef Cayenne Red Pepper
  • ½ tsp white pepper
  • ¼ tsp black pepper
  • 2 Tbsp tomato paste
  • 1 tsp paprika
  • 2 Tbsp cornstarch (dissolved into 1 cup water)
  • 1 lb peeled Crawfish Tails (Louisiana)
  • 1 bunch finely chopped green onions
  • 1 Tbsp ZATARAIN'S Parsley Flakes
  • 4 dozen bite-sized, pre-baked patty shells 


Preheat oven to 350°. Heat butter in large pot over medium heat. Add onions and bell peppers, and cook, stirring until they are soft, about 6 minutes. Add salt, cayenne pepper and white pepper, and reduce to medium-low heat. Add tomato paste and paprika and let mixture bubble for a few minutes. Add dissolved cornstarch and cook until a fine glaze appears on the mixture. Add the crawfish, green onions and parsley. Cook, stirring occasionally, for about ten minutes. Adjust the seasonings to taste. Spoon the mixture into pre-baked patty shells and bake until golden brown, five to eight minutes. Serve warm.

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