(Airdate: April 12, 2016. Source: Chef John Folse.)
Prep Time: 45 Minutes Yields: 6 Servings
No run-of-the-mill crawfish pie here! With crisp puff pastry shells and deliciously rich crawfish filling, you will have a hit on your hands at any party, celebration or family gathering.
1 pound Louisiana crawfish tails 6 frozen Pillsbury® puff pastry shells, baked 4 tbsps unsalted butter ½ cup minced shallots ¼ cup minced onion } ¼ cup minced celery ¼ cup minced green bell pepper ¼ cup minced red bell pepper ¼ cup minced yellow bell pepper 2 tbsps minced garlic 2 tbsps tomato paste 2 tbsps flour 3 cups heavy whipping cream 2 tbsps Cognac 1 tbsp fresh lemon juice 1 tbsp chopped basil ¼ cup sliced green onions for garnish ½ cup finely chopped parsley for garnish, divided salt and cayenne pepper to taste paprika for garnish
Prepare pastry shells according to package directions. Remove from oven and use a paring knife to carefully scoop out center. Reserve center pieces and set aside. In a large skillet, melt butter over medium-high heat. Add shallots, onion, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Stir in tomato paste and cook 1 minute. Add flour and cook 2 minutes, stirring constantly. Add cream, Cognac, lemon juice, basil, green onions, ¼ cup parsley, salt and cayenne pepper, blending well. Cook 5–7 minutes or until a sauce-like consistency is achieved, stirring constantly. Add crawfish and cook 2–3 minutes or until heated through. Remove from heat and adjust seasonings to taste. Top each pastry shell with crawfish mixture. Garnish with paprika and remaining parsley then re-cover with reserved center piece.