Peeled shrimp can be substituted for crawfish in this recipe. Since raw shrimp holds more water than crawfish tails, reduce the water in the recipe to ¼ cup.
Makes three 8-inch turnovers
- ½ cup butter
- ¼ cup minced fresh parsley
- 2 cloves garlic, minced
- 2 green onions, minced
- 1 small onion, minced
- 1 small green bell pepper, cored and diced
- 1 pound peeled crawfish tails
- ½ cup water
- Dash Tabasco
- 2 cups cooked white rice
- Salt and black pepper to taste
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 3 tablespoons cornmeal
In a heavy saucepan over high heat, combine butter, parsley, garlic, green onions, onion, and bell pepper. Cook, stirring constantly, for 3 minutes. Add crawfish tails and ½ cup of water. Reduce heat and cook, stirring often, for 10 minutes. Add Tabasco, rice, salt, and black pepper to taste. Mix to blend and remove from heat. Allow to cool.
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Spoon crawfish mixture onto half of each circle, leaving one inch around the edges bare.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place turnovers on the cornmeal. Cover with a damp towel and let stand 45 minutes.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.