Need a crawfish appetizer, please

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Make an etouffee and stuff those little mini fillo shells with it.

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Ingredients List:

4 tablespoons butter
3 tablespoons flour
1 1/2 cups onions
1/2 cup bell peppers
1/4 cup celery
1 1/2 teaspoon salt
1/2 teaspoon pepper
3 bay leafs
1/4 teaspoon cayenne pepper
1 cup tomatoes
1/2 cup heavy cream
1 pound crawfish
2 dashes Worcestershire
Mini Fillo shells (these come in boxes of 15 This recipe can make enough for 3-4 boxes, so 45-60.)


In a large skillet melt butter over medium high heat. Add the flour to the melted butter, stirring until its incorporated. Cook about three minutes.

Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 25 minutes, while stirring.

Add the crawfish and allow to simmer for two minutes before removing the pan from the heat. Refrigerate over night.

Spoon the mixture into pie shells and cook at 375 for one hour. ( i baked for only 20 minutes and it was good to go, hot and crispy)

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quote:

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Make an etouffee and stuff those little mini fillo shells with it.

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