Crawfish pie is one of my favorite things to eat. I usually fry my mini crawfish pies, but today I am going to bake them. You’ve gotten out the muffin tin, you’ve added the biscuits let’s finish this up!
Jacque Rose’s Crawfish Pie
1 (16 oz.) package of layer buttermilk biscuits, cut into 3rds, 1 pound bacon, 2 cups shredded extra-sharp cheddar cheese, 4 garlic cloves, minced, 1/8 cup red bell pepper, chopped, 1/8 cup fresh chopped flat-leaf parsley, pinch powder crab boil, 1/2 stick butter, melted, 3 chopped green onions, 3 tablespoons cornstarch, 1 teaspoon chicken bouillon, 1/2 teaspoon black pepper, 1/4 teaspoon thyme, 3/4 cup evaporated milk, 1/4 cup water, 2 teaspoons sour cream, 2 large eggs, 1 pound cooked crawfish tails, chopped.
Sans plus attendees, commencons (so let’s get it started)
Roll out each biscuit piece (24 pieces) to fit into a muffin tin. It will be a little bit larger than the tin, but that’s what we are going for. When the crust bakes, it gives the appearance of a flowered top. With a fork prick the sides and bottom of the dough. Set aside. Heat the oven to 375 degrees. In a skillet, fry bacon until crisp. Remove bacon from the skillet, drain on paper towels. Get out a bowl, crumble bacon into the bowl along with the remaining ingredients, except the crawfish. Stir together and thoroughly combine everything. Fold in crawfish. Divide the crawfish mixture evenly and put it into your pie crust. Bake for approximately 15 minutes or until the crust puffs up and is light brown. Serve your guest.
You can’t get too much of this good stuff; I’m expecting you to make these at your next gathering or sporting event. Please tell me how your pies come out?