Cooking Instructions

• 1

  Melt the butter in a pot or large skillet over medium-high heat.

• 2

  Add the chopped onion, celery, bell pepper, and garlic and cook until softened, stirring occasionally.

• 3

  Warm the water or chicken stock in a microwave; then pour slowly into the flour, mixing well.

  + Flavor Tip

  To give your etouffee more flavor, first pour the water or chicken stock into the empty container/bag that held the peeled crawfish tails and swish it around to pick up the flavorful fat.
• 4

  When the vegetables are cooked down, add the water-flour mixture, as well as the salt and Creole seasoning, and stir.

• 5

  Add the crawfish tails to the cooked vegetables and turn heat to medium-low. Simmer until the tails are cooked (about 20 minutes). After 15 minutes, add the green onions and simmer for 5 minutes more. Then remove from heat to use in the hand pies.

• 6

  Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.

• 7

  Peel the casing from the boudin and put the loose boudin in a bowl.

• 8

  In the middle of each dough disk, drop approx. 1 tbsp etouffee, 1 tbsp boudin and a sprinkling of cheese. Don’t pile too high, and leave plenty of space around the edges so the disk will be able to close without breaking.

• 9

  Brush the edges with the beaten egg. Then fold the disk over (creating a half-moon shape), and crimp the edges with a fork to seal.

• 10

  Using a fork, poke a few holes in the tops of the hand pies.

• 11

  Brush the top of each hand pie with the beaten egg and place on the baking sheet.

• 12

  Bake until golden brown (about 30 minutes).