Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for several decades. Create the best gumbos, seafood, jambalaya, stews,, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Monday, July 06, 2009

Petite Shrimp-Pies

I learned through the grapevine that some folks like to use Pillsbury Crescent rolls laid-out in muffin tins and filled with goodies (mostly fruit fillings) to make fantastic tasting mini-snacks, so I decided to try my hand at it, too ... but with something a little different like using fresh gulf shrimp in a light etouffee sauce as the filling. Here is a list of what you will need to prepare your Petite Shrimp-Pies:

  • Large heavy skillet
  • 12 cup Muffin pan, oiled (8 tins)
  • 1 lb. shrimp, cleaned & deveined
  • 1 tube Pillsbury Crescent Dinner Rolls (garlic-butter flavor)
  • 1 cup onions, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 3 heaping Tbs all-purpose flour
  • 3 cups stock or water
  • salt, cayenne & black pepper

I peeled and deveined 1 lb. of Gulf of Mexico white shrimp (21-25 count), that means there are 21 to 25 shrimp per pound, and cooked them in much the same way I do my regular shrimp etouffee, except I did not cook the shrimp all of the way knowing that they will finish cooking with the dinner rolls inside the oven.

It's really simple. All that I do is scoop some of the mixture, along with 2-3 shrimp, into each muffin tin on top of the laid-out dough. Then I close the dough-flap, tuck it into the side, cook them in a pre-heated 350 degree F. oven for 20 minutes, let cool, and serve.

Visit http://realcajuncooking.com for the video version of this recipe.

KT
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4 comments:

  1. I feel like I have hit the jackpot! My husband and I love cajun cuisine. You have done an excellent job on your blog, and I/we will definitely be back to see what you're cooking.

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  2. Ayou tu va, mon cher? We'll be here when you get back, cooking up a storm!

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  3. Mr. Gaspard, Try lump crab meat in these lil pies, for a twist. We put the triangles of doe on a flowered board and roll 'em out bigger press them in the pans centered then bring 3 corners together on top and crimp together. You can paint them with a lil butter too. On da boat we use canned buiscuits sometimes too. It aint Authentic but ya do what ya gotta. Cajuns are a resorseful bunch.

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  4. Man! ... does that sound delicious? Thanks for the tip. Can't wait to try it. Ahheee!

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