Crawfish and Sun-Dried Tomato Etouffee
Ingredients
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2 10-ounce packages frozen puff pastry shells, thawed
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1/4 cup butter
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1 medium yellow onion, chopped
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1 green bell pepper, seeded and chopped
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1 stalk celery, chopped
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1 tablespoon minced garlic
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1 tablespoon all-purpose flour
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1 14-1/2-ounce can diced tomatoes, drained
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1 8-ounce jar diced tomatoes, drained
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1/2 cup water
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2 tablespoons tomato paste
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2 tablespoons crawfish puree
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2 teaspoons salt
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon Old Bay seasoning
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1/4 teaspoon cayenne pepper
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1 16-ounce package crawfish tail meat
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Garnish: fresh chopped parsley
Directions
1.
Bake pastry shells according to package directions; set aside.
2.
In a heavy skillet, melt butter over medium-low heat. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until softened. Sprinkle flour over mixture. Cook, stirring constantly, for 3 minutes. Add tomatoes, water, tomato paste, crawfish puree, and seasonings, stirring to combine.
3.
Simmer mixture, stirring occasionally, for approximately 1 minute, or until thickened. Add crawfish, stirring to combine. Heat mixture over medium heat until just hot. Spoon mixture into prepared shells.
4.
Garnish with fresh chopped parsley, if desired.
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