Mini-Crawfish Pies

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20 minutes of prep time, 1 hour of cook time? Easy recipe? Not even close.

This took HOURS of labor in chopping and cooking, and I can't think of a single piece of this recipe that was right. To get this close to working, II made 1.5 times as many crusts as I needed, put in only 2/3 of the stock, used only 1/3 of the onions and 2/3 of the peppers, I still came out with way too much filling.

They tasted good, but weren't nearly worth the effort or headache.

Given the amount of cajun seasoning, it was nearly too salty.

To make this recipe work, consider tripling or quadrupling the amount you make for the crusts. Cut the cajun seasoning and the stock way down, and turn the heat up on the oven 25 or even 50 degrees. Definitely have some corn starch mixed with water on hand to help thicken.

Paula Deen owes me a hug. I was traumatized by the epic wrongness of this recipe. Who was doing the creative number crunching on this recipe? Enron?

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My son is in the military and invited about 10 "never heard of" crawfish much less "crawfish pies" military men/women over to "moms house" for dinner.
I made these crawfish pies and they all thought they were the greatest. It is the best recipe ever. Thanks Paula you made my meal one they will talk about to their families.

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FIRST OF ALL I USED POPCORN SHRIMP BECAUSE I COULD NOT FIND CRAWFISH, WHICH WORKED OUT GREAT (1 LB. ALSO, THE DISH WAS TOO SALTY. IT NEEDS 3 TEASPOONS OF CAJUN SEASONING INSTEAD OF TABLESPOONS (USED TONY SACHERY. THE RECIPE CALLS FOR 4 CUPS OF CHICKEN STOCK, BUT IT MADE IT TOO RUNNY. SO, I USED ONLY USE 2 CUPS THE NEXT TIME. THE PIES WERE VERY DIFFICULT TO GET OUT OF THE MUFFIN TINS. SO, THE SECOND TIME I COOKED IT, I USED RAMEKINS WITH IT AND EVERYONE RAVED!! ONE MORE THING, IT TAKES A WHILE FOR THE TOPS TO BROWN (INCREASE TEMP. TO 350 AND BAKE FOR ABOUT 30-45 MIN. WITH THESE FEW CHANGES, THE RECIPE WAS PERFECTION!!!!!

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I just made this tonight for my husband and I, and I really don't know if I did something wrong or not, but it says it makes 8 pies, well I had more than enough crawfish filling to make more than that. I didn't use cajun seasoning, I made Emeril's Essence from another recipe and used that. I used 3tbsp of it, and it was pretty spice, but we liked it like that. I thought that it was really good, and will probably do this recipe again, but not in the muffin tins. That was too much work for me, and then they didn't even pop out of the tins right, so I would probably just use ramikins next time. The leftover crawfish filling though will be had later in the week over rice....delicous!

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One tip....buy the Tony's low-sodium. I use the crap out of it in all my cooking, and never run into the problem of it being too salty, as it allows you to salt everything yourself.

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Really well balanced and easy to dress up or down for any occasion.

One tip...if you are having problems getting the sauce to thicken you may be cooking your roux too long. The longer you cook the flour the less thickening power it will have. I usually saute all veg in some butter or olive oil and then make my roux in a separate sauce pan, thin it with a bit of stock, add it to the remaining veg and add the remaining liquid called for in the recipe.

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These were wonderful! Just a few notes...I only used 3 teaspoons of cajun seasoning and 2 cups of stock. I also made 2 batches of dough (very easy to make and 1 batch of filling. Crawfish is hard to find where I live in Oregon so I used medium size shrimp that I cooked in crab boil. Next time I will make 1 big pie for dinner.

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This is a great recipe! The dough makes it! My wife has banned me from watching Paula, so I secretly record her episodes. Just bought her new book which is great although part of Paula's treasure is the personality and energy she puts into every dish (not to mention a bit of butter and cream cheese, y'all!

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If anyone out there is still looking up this recipe here a few tips. If you are buying crawfish with the tails on you should get about 3 or 4 pounds to yeild 1 pound of meat. If they are whole crawfish you need 7 pounds to make 1 pound of meat. Creole seasoning is very salty start with a smaller amount and taste as you go. If your filling is way to thin try using some cornstarch and water to thicken your mixture. These seemed to be the issues most of you were having. I hope these tips will help. As for the negative one, if Paula and her sons anger you this much, have you ever thought of just not watching her!!! (FYI, from New Orleans, eat lots of crawfish that is how I know.

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These were good, not great though. They're a lot of work to make, and, in my opinon, not worth it in the end. If I'm going to spend this long making something, it should be fantastic.