Beazell's Cook Book

Crawfish Stuffed Puff Pastry by Amy Sosa

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Crawfish Stuffed Puff Pastry  




1 package Pepperidge Farms puff pastry shells

2 tablespoons all-purpose flour

2 tablespoons oil

1/4 cup onion, minced

1/4 cup bell pepper, minced

1/4 cup celery, minced

1/2 teaspoon chopped garlic

2 tablespoons Beazell's Cajun Seasoning

1 pound crawfish tails

1/2 3/4 water or fish stock



Prepare puff pastry shells according to package directions.

While puff pastry is baking, combine flour and oil to make a roux. Once roux has reached a light brown color,add onion, bell pepper and celery. Cook until wilted. Add Beazell’s, garlic and crawfish. After sautéing for about 3 minutes, add just enough water or stock to loosen the mixture up to the consistency of a thick gravy and continue to simmer for another 10 minutes.


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