Crawfish Bread Pie


2 TBL butter
1/2 cup onion minced
1/2 cup cellery minced
1/4 cup red bell pepper minced
1/4 cup green bell pepper minced
1 1/2 TBL fresh garlic minced
1/4 cup green onion tops chopped
1/4 teaspoon thyme
1/8 teaspoon fresh sage chopped fine
1/4/teaspoon fresh parsley chopped fine
1 1/2 teaspoon SoLa Cajun seasoning
1/2 teaspoon sea salt
1 pinch cracked black pepper
1 LB peeled LOUISIANA crawfish tails(with fat!)
1 cup mozzarella cheese(shredded)
1 cup Monterey Jack cheese (shredded)
1/2 cup Mayo
1 teaspoon zatarains Creole mustard


1. Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until wilted. Add the garlic, thyme,sage, parsley and 1 teaspoon SoLA Cajun Ceasoning and cook for about 2 minutes. Add the crawfish tails, salt, pepper, and remaining SoLa and cook, stirring, until the crawfish have warmed through and any released liquid has evaporated. Stir in the green onions and set aside to cool

2. When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. Taste and adjust the seasoning if necessary spoon out the dough on a lightly floured surface about 1/4 in thick and cut into 5 inch circles with a biscuit cutter or large glass

3. Spoon filling evenly between rounds and fold over edges and pinch closed. Use a fork to crimp and seal the edges of each pie. Cover and chill 1 hr or 30 minutes in freezer.( Chefs note: these can be made well in advance and frozen for use at a later date

4. Heat oil(deep enough to completely submerge pies) in a large pot or Dutch oven to around 375°

5. Add pies to oil,a few at a time and cook until a beautiful golden brown is reached, flipping periodically, for about 8 minutes

6. Remove, drain on paper towels or a screen with drip pan

7. Enjoy a little taste of true Creole heaven