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  • Writer's pictureTommy Centola

Crawfish Cardinale Tarts

For opening presenst, my family would often make a bunch of appteizers to munch on. It made things easier than having a sit-down dinner. This week, I have two appetizers for your next gathering.

2 tablespoons butter

1/4 cup minced shallot

1 1/2 teaspoon minced garlic

1 tablespoon tomato paste

1 tablespoon seafood stock

1 tablespoon all-purpose flour

1 cup heavy cream

1 tablespoon brandy or cognac

1 1/2 teaspoons fresh lemon juice

3/4 teaspoon Creole seasoning

1/2 pound crawfish tails

2 (1.9-ounce) packages frozen mini phyllo cups, baked according to package directions

In a large skillet, melt butter over medium heat. reduce heat to medium-low. Add shallot and garlic; cook about 5 minutes. Stir in tomato paste and stock; cook for 1 minute. Sprinkle with flour, and cook, stirring constantly, for 2 minutes.

Whisk in cream, brandy or cognac, lemon juice, and Creole seasoning, stirring until well combined. Bring to a gentle boil; reduce heat, adn simmer, stirring frequently, until a thick sauce is formed, about 5 minutes. Add crawfish; cook until crawfish are heated through, 2 to 3 minutes. Let cool slightly.

Spoon about 1 tablespoon crawfish mixture into each prepared pastry shell. Serve immedately.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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