Updated: Apr 20
1/2 yellow onion, finely diced
1/2 orange bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1 stick butter
1 stalk celery, finely diced
5-9 cloves garlic, minced
1/2 pound crawfish tails
2 pie crusts
1/2 cup heavy cream
2 oz swiss cheese, grated
2 oz gruyere cheese, grated
2 oz white cheddar cheese, grated
3 tablespoons fresh parsley, chopped
hot sauce, to taste
cajun seasoning, to taste
In a skillet on medium heat; melt the butter and saute the onions and peppers, about 25 minutes. Toss in the garlic and saute for 3 minutes. Remove from heat and let cool.
In the same skillet, cook the crawfish tails for 5 minutes, remove.
In a large bowl, whisk together the eggs, cheeses, hot sauce, cajun seasoning, heavy cream, and parsley. Stir in the cooled veggies.
Lay the two pie crusts on top of each other and use a mason jar or biscuit cutter to cut circles out of the dough. Place the dough circles into a greased muffin pan and press down the bottom and sides.
Add a spoonful of the crawfish into each cup and top with a spoonful of the cheese/egg mixture.
Bake at 350 degrees F for 30-40 minutes or until the dough is fully cooked and the tops are browned up.
Remove and let cool slightly before taking out of the muffin tin.
Serve warm, garnished with parsley.