Crawfish Pizzas Recipe
Crawfish Pizzas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These spicy pizzas were winners when I entered them in the International Crawfish Festival in Jackson, Mississippi. —Jackie Powell, Jayess, Mississippi
MAKES:
10 servings
TOTAL TIME:
Prep: 55 min. Cook: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 55 min. Cook: 10 min.

Ingredients

  • 1/2 cup each chopped green pepper, onion and green onions
  • 3 garlic cloves, minced
  • 1/3 cup butter, cubed
  • 1 pound process cheese (Velveeta), cubed
  • 4 ounces cream cheese, cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon each cayenne pepper, pepper and Cajun seasoning
  • 2 pounds crawfish tails, cooked and peeled
  • Oil for frying
  • 10 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese

Directions

In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 10 servings.
Editor's Note: Two pounds of cooked salad shrimp may be substituted for the crawfish. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Crawfish Pizzas in Taste of Home June/July 2003, p43

  • 1/2 cup each chopped green pepper, onion and green onions
  • 3 garlic cloves, minced
  • 1/3 cup butter, cubed
  • 1 pound process cheese (Velveeta), cubed
  • 4 ounces cream cheese, cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon each cayenne pepper, pepper and Cajun seasoning
  • 2 pounds crawfish tails, cooked and peeled
  • Oil for frying
  • 10 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
  1. In a large skillet, saute the green pepper, onions and garlic in butter until tender. Reduce heat to low. Add the process cheese, cream cheese and mayonnaise; cook and stir until melted. Stir in the Worcestershire sauce, parsley, pepper sauce and seasonings. Cook until slightly thickened. Add crawfish. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes until heated through.
  2. Meanwhile, heat oil in a skillet. Fry each tortilla for 1-2 minutes on each side or until browned. Drain on paper towels. Spread 1/2 cup crawfish mixture on each tortilla. Sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 4-5 minutes or until cheese is melted. Yield: 10 servings.
Editor's Note: Two pounds of cooked salad shrimp may be substituted for the crawfish. Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Crawfish Pizzas in Taste of Home June/July 2003, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrawfish Pizzas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review