1 pound crawfish tails, peeled
1/4 cup butter
1 medium onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1/2 cup sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon red pepper
1 (10 1/2 ounce) can cream of mushroom soup
12 patty shells, baked and warm
White wine (if needed)
Sauté crawfish in butter for 5 minutes in medium saucepan.
Remove tails to a separate bowl and set aside.
In remaining butter sauté onion, green pepper, celery, garlic and mushrooms until soft.
While this is cooking, season crawfish tails with the next 5 ingredients.
Add seasoned tails and mushroom soup to saucepan and cook 15 minutes over medium heat. If mixture is too thick, it can be thinned with a little white wine.
Spoon into each pastry shell until overflowing, and serve.
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