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   2 cans refrigerated biscuits

   2 tablespoons butter

   ½ cup chopped onion (yellow or white)

   ½ cup chopped celery

   ½ cup chopped green bell pepper

   2 tablespoons minced garlic 

   ½ teaspoon dried thyme

   2 tablespoons Rouses Creole Seasonings

   1 pound Louisiana crawfish tails

   ¼ cup chopped green onion tops

   ½ cup Rouses mayonnaise

   1 teaspoon Rouses Creole Mustard (or more to taste)

   4 ounces shredded Mozzarella

   4 ounces shredded Cheddar cheese



       HOW TO PREP

“Whomp” open two packages of refrigerated biscuits. Separate dough into biscuits and stack in 3s. Cut each stack into quarters. Set aside.

Heat butter in a medium saucepan over medium-high heat. Add onion, celery, bell pepper and garlic and cook until wilted. Stir in thyme and Creole Seasonings. Add crawfish tails and green onions and cook until warm, about 3 minutes. Stir in mayonnaise and mustard. Add cheese and cook until melted, about 2 to 3 minutes.

Turn off heat. Preheat oven to 350 degrees. Cut a slit on one side of each biscuit.

Fill with crawfish mixture. Press dough over filling, sealing the edge. Repeat until all biscuits are filled. Lightly grease a Bundt pan with butter, shortening or cooking spray to keep biscuits from sticking. Stack biscuits in the pan. Bake at 350 degrees until golden brown and no longer doughy in center, about 30-35 minutes. Remove from oven. Turn upside down on serving plate.

Let cool for 5 to 10 minutes. Pull apart to serve.  



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