- 8 frozen miniature pie shells
- 2 cups Crawfish Etouffee
- 1/2 cup Pepper Jack cheese, shredded
- Preheat the oven to 350ºF degrees. Remove pie shells from the freezer and lay them out on a cookie sheet. Let stand for 10 mins.
- Fill pies evenly with the etouffee, then sprinkle shredded cheese on top.
- Bake for 30 mins, until crust is golden and filling is bubbling hot. Remove pies from oven and cool slightly before serving.