Puff pastry shells, frozen,10-ounce package, thawed 1
Butter 1/2 cup
Onion, chopped 1-1/2 cups
Celery, chopped 1 cup
Garlic cloves, minced 3
Salt l tsp.
Tabasco® brand pepper sauce 1 tsp.
Crawfish tails, shelled (about 6 to 7 pounds in shell) 2 lb.
or 2 pounds small shrimp, peeled, deveined
Lemon, juiced 1/2
Fresh parsley, chopped 1/2 cup
Green onions, green part only, chopped 1/2 cup
On lightly floured surface roll each puff pastry shell into a 7-inch round. Place on cookie sheet. Bake 15 minutes or until shells are golden.
Meanwhile, in Dutch oven or large heavy pot over medium flame, melt butter; cook onion, pepper, celery and garlic until soft, about 5 minutes. Add salt and Tabasco® Sauce; cook, uncovered, over medium-low flame 30 minutes, stirring occasionally. Add crawfish tails or shrimp, lemon juice and parsley. Cook 10 to 15 minutes longer.
Just before serving, stir in chopped green onions.
To serve, place baked patty shells on plate; divide and spoon crawfish mixture into each shell.
