Crawfish pie is one of my favorite things to eat. I usually fry my mini crawfish pies, but today I will bake them using a refrigerator biscuit dough in a muffin tin. BABY, THIS IS SOME KINNA GOOD EAT’EN!
Jacque Rose’s Crawfish Pie
2 (16 oz.) package of layer buttermilk biscuits, separate layers by 10 layers each, 1 pound bacon, 2 cups shredded extra-sharp cheddar cheese, 6 garlic cloves, minced, 1/8 cup red bell pepper, finely chopped, 1/8 cup fresh chopped flat-leaf parsley, 1/2 teaspoon liquid crab boil, 1/2 stick butter, melted, 3 chopped green onions, 3 tablespoons cornstarch, 1 teaspoon shrimp bouillon, 1/2 teaspoon black pepper, 1/4 teaspoon thyme, 3/4 cup evaporated milk, 1/4 cup water, 2 1/2 teaspoons sour cream, 2 large eggs, 1 1/2 pounds cooked crawfish tails, roughly chopped.
Get our 24-tin muffin tin. Spray each tin with butter-flavored cooking spray. Separate the biscuit by layer. Count out 8-10 layers. Place the biscuit piece (24 pieces) into the muffin tin. They will hang over a little, 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 biscuit crust. Bake for approximately 15 minutes or until the crust puffs up and is light brown.
You can’t get too much of this good stuff; I expect you to make these at your next gathering or sporting event. Let me know how your pies come out? Call me at 469-215-1585.