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Nutrition Facts
Serving Size 168 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 310 mg 13%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 22 g
Vitamin A 15% Iron 8%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crawfish Pie
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Tbsp oil
1/4 cup(s) celery, medium dice
1 cup(s) yellow onions, medium dice
1/2 cup(s) green bell peppers, medium dice
1 Tbsp garlic, minced
1 Lb crawfish tails, thawed and drained
2 Tsp Louisiana Hot Sauce
2 Tsp Worcestershire sauce
2 Tsp H-E-B Texas Originals Cajun Seasoning
1 cup(s) heavy cream
1 cup(s) panko bread crumbs
1/2 cup(s) green onions, thin sliced
12 Texas Pie Company Tart Shells, prebaked to package directions
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Instructions

1
Preheat oven to 350ºF.
2
Place a large skillet on medium-high heat for 2 minutes. Add oil then celery, yellow onions, bell peppers, and garlic. Cook 2 to 3 minutes, stirring frequently until vegetables have softened.
3
Add crawfish and cook 1 minute. Stir in hot sauce and Worcestershire sauce, sprinkle in seasoning and stir to combine.
4
Stir in heavy cream and cook until reduced by a quarter, about 1-2 minutes. Fold in panko bread crumbs and remove from heat. Let stand for 5 minutes.
5
After mixture has stood for 5 minutes stir in green onions. Spoon mixture into each tart shell until it reaches the top of the crust.
6
Bake 15 minutes until hot and bubbly and slightly browned on top.

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