Recipe by:
Latigo
This recipe was given to me by my wife's best friend, who lives on the ranch next to ours. I made these for a 'Welcome to our Parish' party for our new priest. Everybody was raving over them, and the new priest came up to me and asked what they were. I told him "Coonass Cupcakes". All the women in the room gasped at the same time! I was like, "Wut?"
Ready in
1 hour 20 mins
Added to favorites by 1 cooks
1.
Melt the butter in a large skillet over medium heat. Stir in the garlic and jalapeno pepper, and cook for a minute to soften the garlic. Add the onion, bell pepper, celery, and mushrooms. Saute until the vegetables are tender, 5 to 7 minutes.
2.
Stir in the crawfish, and season with Creole seasoning to taste. Remove from heat and let cool to room temperature.
3.
Preheat oven to 350 degrees F. Line two baking sheets with aluminum foil and spray with nonstick cooking spray.
4.
Separate the crescent roll dough and pat to widen slightly. Place a half slice of cheese on each piece of dough and top with a scoop of the crayfish mixture. Roll up and place onto the prepared baking sheets.
5.
Bake in the preheated oven until hot and golden brown, about 20 minutes.
Tip
You may have some filling left over. You can make more cupcakes with this, or save it for another meal.
Cupcakes
You can do these in a greased muffin pan as well; hence the name "Coonass Cupcakes". I prefer to just do them on a cookie sheet.