 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I love his seasonings, and have most of them in my spice cupboard. Ingredients:
6 single pie crusts |
1/4 cup butter |
1/4 cup bacon, fried crispy (reserve drippings) |
1 medium white onion, finely diced |
1/4 cup bell pepper |
1/4 cup celery |
1 lb louisiana crawfish tail, coarsely chopped |
1 (14 ounce) can cream of shrimp soup |
1/4 teaspoon thyme |
1/4 teaspoon oregano |
3 tablespoons parsley, minced |
1/4 cup green onion, thinly sliced |
2 teaspoons seafood seasoning (preferably frank davis brand) |
2 tablespoons gravy flour (like wondra) |
2 tablespoons white wine |
1 cup chicken broth (as needed) |
2 hard-boiled eggs, finely chopped |
1 cup colby cheese, shredded |
1/8 cup butter, melted |
2 egg whites, beaten |
Directions:
1. First, prepare the pie crust in advance (or use prepared pie dough) and refrigerate it. When you are ready to start making the moon pies, allow the crusts to come to room temperature about 20-30 minutes before attempting to roll them out.
2. Combine bacon, bacon drippings and butter in a large skillet and saute the onions and other vegetables until tender and softened.
3. Add the the crawfish to the vegetable mixture for about 3 minutes. Don't overcook or the crawfish will overcook and become rubbery.
4. Stir in the cream of shrimp soup, thyme, oregano, parsley, green onions and garlic. Mix well.
5. Sprinkle on the seafood seasoning, gravy flour and wine. Drizzle as much chicken broth as needed to keep the stuffing light and moist, and fold everything together.
6. When fully blended, add the chopped egg and a pinch or two of cheese and allow mixture to cool.
7. Roll out the pie dough into 6-inch circles. Place about 3 tablespoons of the mudbug mixture onto one side of the circle. Fold the pastry over the stuffing and bring the edges together, forming a half-moon.
8. Moisten the edges of the dough with a little water, and crimp tightly with a fork.
9. Spray a sheet pan with Pam or line with parchment paper. Place the moon pies and liberally brush with melted butter and egg whites. Poke a slit or two in the top of each pie to allow for steam to escape.
10. Slide the pan into a preheated 400º and bake for about 30 minutes until crispy brown. Alternatively, you can fry them a few at time into deep shortening or corn oil heated to 360º about 3-4 minutes until crunchy and golden.
11. Notes: If you’re rather not make individual moon pies, you can make one or two full-size mudbug pies (kinda like pot pies) by baking them until the top crusts turn a golden brown. Then all you do is spoon them out on dinner plates when it’s time to serve them. It’s your call, but either way they’re flavorfully delicious!
12. If you don’t have any FD Seafood Seasoning on hand, you can also use 3/4 teaspoons salt, 1/2 teaspoons black pepper, and 1/4 teaspoons garlic powder.
|
|