Revamped Mini Crawfish Pies are adorable bites of cajun deliciousness
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 15shells
Author Meme
Ingredients
415 countboxes mini phyllo shells {60 mini shells total}
½tablespoonbutter
½tablespoonflour
1cupdiced celery {3-4 stalks}
1cupdiced onion {1 small onion}
½cupdiced bell pepper {about ½ bell pepper}
½teaspoonpaprika
¼teaspoongarlic powder
¼teaspooncayenne pepper
2teaspoonfresh thyme leaves
¼cupfresh lemon juice
12ozcrawfish tailsthawed
5ozwhite cheddar cheeseshredded {1 ¼ cup shredded}
Instructions
Preheat the oven to 350*F. Put the mini phyllo shells on a baking sheet. Set aside.
In a medium saucepan or skillet, heat the butter until it's melted. Stir in flour and stir constantly until flour turns a golden color {don't let it burn!}, for about 3 minutes.
Add diced celery, onions, and bell peppers. Stir in paprika, garlic powder, and cayenne pepper. Sauté for 10 minutes until veggies are soft.
Stir in thyme and lemon juice. Add in crawfish tails, and stir to combine. Let cook for 5 minutes. Remove from heat, and stir in ¾ cup (3 oz.) shredded cheese.
Spoon the crawfish mixture into the phyllo shells, about 1 tablespoon per shell. Sprinkle remaining ½ cup cheese over each filled phyllo shell.
Bake for 10 minutes until cheese is melted and phyllo shell edges are lightly browned. Enjoy!
Notes
*I used white whole wheat flour for this recipe. It's such a small amount that you can use whatever you have in your kitchen.*Makes 60 shells.