Here's something different for Lent. Crawfish don't appeal to everyone, but they are very tasty, like a spicy little shrimp. If you can't find them (try an Asian market, or special order them from your supermarket), substitute shrimp. You can bake this filling in tart-size crusts, regular pie crusts or phyllo dough cups.
2 tablespoons butter
½cup chopped onion ½cup chopped green pepper
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
½cup chopped celery
1 lb. crawfish meat, cooked, peeled and deveined (or substitute shrimp)
1 ½ tablespoons chopped garlic1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon ground red pepper ½teaspoon salt
½teaspoon hot sauce
1 teaspoon Worcestershire sauce
½cup cream2 eggs, beaten
2 tablespoons bread crumbs
12 frozen 3-inch pastry tart shells, thawed
Melt the butter in a large frying pan and saute onion, green pepper and celery about 5 minutes. Add crawfish, garlic, paprika, oregano, thyme, ground red pepper and salt. Cook 2 minutes, then add hot sauce, Worcestershire sauce and cream; cook 2 minutes more. Remove from heat and stir in beaten eggs and bread crumbs.
Fill each tart with ¼ cup filling, brush edges with olive oil or melted butter and bake at 375 degrees about 25 minutes, or until lightly browned and filling is bubbly. For crisper crusts, bake empty shells for 10 minutes, then fill and continue cooking.
Source: "Emeril's New Orleans Cooking" (William Morrow and Co., 1993) by Emeril Lagasse and Jessie Tirsch.