Cajun & Creole : Crawfish Pie

• 1 (10-ounce) package frozen puff pastry shells, thawed
  
• 1/2 cup butter (1 stick)
  
• 1 1/2 cups chopped onion
  
• 1 cup chopped green pepper
  
• 1 cup chopped celery
  
• 3 cloves garlic, minced
  
• 1 teaspoon salt, or to taste
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 2 pounds peeled crawfish tails, or 2 pounds medium shrimp, peeled and deveined
  
• Juice of 1/2 lemon
  
• 1/2 cup chopped fresh parsley
  
• 1/2 cup chopped green onions (green only)
  

Preheat oven to 400°F. On a lightly floured surface, roll each puff pastry shell into a 7-inch round. Place on a cookie sheet and bake 15 minutes or until shells are golden; cool slightly and remove centers.

Meanwhile, melt butter in a Dutch oven over medium heat; add onion, green pepper, celery, and garlic and cook until soft, about 5 minutes. Add salt and TABASCO^® Sauce; reduce heat to medium-low and cook, uncovered, for 30 minutes, stirring occasionally. Add crawfish, lemon juice, and parsley and cook 10 minutes longer. Just before serving, stir in green onions.

To serve, spoon crawfish into cooked patty shells, allowing some to spill over sides.

Makes 6 servings.

Nutritional information per serving: 556 calories. 36 g protein, 35 g carbohydrate, 30 g fat, 271 mg cholesterol, 954 mg sodium.