Mini Crawfish Pies

Ingredients: 

• 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 ZATARAINS Parsley Flakes
• 4 dozen bite-sized, pre-baked patty shells 

Steps: 

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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