- 1/2 pound cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
- 1 teaspoon dried Creole seasoning, or more to taste
- 1 cup shredded hot pepper-Monterey Jack cheese
- 1/4 cup finely chopped green onions
- 2 eggs, slightly beaten
- 1 tablespoon butter or margarine, melted
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- Red pepper sauce (optional)
- Heat oven to 375 degrees F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
- Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
- Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.