Crawfish Pie (Mini)

These are simple and absolutely delicious! You have to trust me in this!

• Ready In: 55 mins
• Serves: 24
• Yields: 24 mini pies

Ingredients

• 1  lb crayfish tail (I use frozen packs, defrosted -- WEIGHT APPROXIMATE!)
• 3  packages  mini-medium bama  pie crusts
• 1  can  cream of celery soup
• 1⁄2 cup  Italian breadcrumbs
• 1⁄2 bell pepper, chopped
• 1  medium onion, chopped
• 3  cloves garlic, crushed (or jar type)
• 1⁄2 bunch shallot, chopped
• 8  ounces tomato sauce
• 1  cup evaporated milk
• 1⁄2 cup butter
•  garlic powder
•  salt
•  pepper
•  any powder  seafood seasoning (I use Paul Prudhomes Blackened Redfish Seasoning)

Directions

1. Melt butter.
2. Then add bell peppers, onions garlic and shallots to saute.
3. Add soup, crawfish and tomato sauce.
4. Cook 5 minutes.
5. Add milk.
6. Cook 5-10 minutes on low.
7. Add powder seasonings to taste and bread crumbs.
8. Spoon in shells.
9. Bake at 350 for 30-40 minutes.
10. These can be frozen BEFORE baking!