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Started By
Message
Crawfish etouffee in mini fillo shells?
Posted on 12/26/17 at 10:09 am
Posted on 12/26/17 at 10:09 am
Do I just make some normal etouffee, bake the fillo shells per their instructions, fill them up and put them on a platter, or what? Tia... 
9
Posted on 12/26/17 at 10:14 am to LSUballs
Use a muffin pan and spray some Pam first. Drop your fillo in and load them up. Do a little twist on top to tie’em up.
Posted on 12/26/17 at 10:20 am to BRgetthenet
I was thinking about using the little pre formed fillo cups but that sounds easy enough.
Posted on 12/26/17 at 10:26 am to LSUballs
quote:
make some normal etouffee
You might try to make the etouffee a little thicker to make them easier to pick up since I think you are doing finger food
Posted on 12/26/17 at 10:33 am to LSUballs
That sounds delicious.
Posted on 12/26/17 at 11:05 am to LSUballs
Might want to thicken it up some. I use a cornstarch slurry, bring to a boil for a minute then let it cool before filling.
Posted on 12/26/17 at 11:16 am to LSUballs
Use the crawfish dip I put in the Recipe Book, Mr. Balls. Perfect consistency for the shell treatment.
Posted on 12/26/17 at 11:33 am to LSUballs
I make the etoufee thicker than normal. Use the premade filo cups. Fill each one, place on a baking sheet, top each cup with shredded pepper jack and bake for 10 minutes. Serve on a platter and watch how fast they disappear. Great app.
Posted on 12/26/17 at 11:46 am to LSUballs
Make it thick, put it into the shell before they are baked. Take another shell and put it on top. Bake the whole thing. Mini crawfish pie
Posted on 12/26/17 at 11:51 am to LSUballs
quote:
I was thinking about using the little pre formed fillo cups but that sounds easy enough.
I order them off Amazon.
Posted on 12/26/17 at 1:43 pm to GeauxTigers0107
That’s what I’ve ordered. Good product.
This post was edited on 12/26/17 at 1:44 pm
Posted on 12/26/17 at 2:49 pm to OTIS2
quote:
That’s what I’ve ordered. Good product.
I buy those in the grocery store. They say they are pre-baked and they are, but I find them to be a wee bit doughy and under crisped, so I bake them on a low temp for a little while to freshen them up. They don't need to be hot to load with a hot filling. Better not hot so folks can pick them up.
I've used them for crawfish cardinale many times. Delicious combo. Because they are small, I give the tails just a little chop before adding them to the sauce. The cardinale is pretty thick so it holds up well and doesn't cause the cups to go moist quickly. I'm not sure how an etouffee would work. I wouldn't add rice myself, but that would take care of some of the extra moisture in the etouffee. They don't sit out very long as people go for them pretty quick or we pass them.
One recipe of the Plantation Country crawfish cardinale produces about 90 or so filled cups.
Posted on 12/26/17 at 3:11 pm to LSUballs
I like a mini crawfish pie recipe that was posted here several years back.
It utilizes those Athens mini fillo shells.
It utilizes those Athens mini fillo shells.
quote:
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 tails
2 dashes Worcestershire
Athens 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 15 minutes .
Posted on 12/27/17 at 12:06 pm to LSUballs
FYI- the little mini fillo cups worked well. I tightened the crawfish etouffee up just a little by adding a little more flour that normal, but it was essentially the same recipe I've been doing. Filled the cups up, put on a cookie sheet and baked at 350 deg for about 12 minutes. Held up fine and got devoured.
Sorry not pics as I was double fisting IPAs and 15 year old Pappy
Sorry not pics as I was double fisting IPAs and 15 year old Pappy
Posted on 12/27/17 at 12:18 pm to LSUballs
Glad they worked out and good to know, Mr. Balls. Did you put rice in the etouffee or was it just the etouffee alone in the cups. I may try that on occasion.
Posted on 12/27/17 at 1:09 pm to Gris Gris
Got to be minus the rice. Never seen the cups or pies with rice added.
Posted on 12/27/17 at 1:10 pm to Gris Gris
No rice Gris but I thought hard about it. As it was we made sure a crawfish tail got into each cup so there wasn't a whole lot of room for rice anyway.
This post was edited on 12/27/17 at 1:11 pm
Posted on 12/27/17 at 1:12 pm to shawnlsu
quote:
Never seen the cups or pies with rice added.
I've had crawfish pies (like meat pies) with etouffee and rice in them. I don't care for those. I prefer just the etouffee or whatever crawfish pie filling with no rice, personally.
I've also seen the crawfish stuffed fried pistolettes stuffed with rice and whatever the crawfish stuffing is. I think it's done that way by some to stretch the crawfish filling.
This post was edited on 12/27/17 at 1:12 pm
Posted on 12/27/17 at 1:45 pm to LSUballs
quote:
No rice Gris but I thought hard about it.
Good choice. I think the rice on top of the filo would just wash out the flavors you're going for.
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