Crawfish with Almond Chips

2 tablespoons butter
1 pound crawfish tails, cleaned
1 cup onions, chopped
1 tablespoon fresh garlic, minced
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground thyme
1/4 teaspoon Accent
1 envelope brown gravy mix (McCormick's)
1 cup Progresso plain bread crumbs
One 4.5 ounce can Old El Paso Thick 'n Chunky Salsa, mild
1 can Campbell's cream of mushroom soup
2 large cans Pillsbury's flaky biscuits
4 tablespoons butter, melted
1 egg, beaten
One 8-ounce package finely shredded mozzarella cheese
Almonds' sliced
Dried parsley

Preheat oven to 450F. In deep heavy pot, over medium heat, stirring occasionally, saute onions, garlic and crawfish tails. Add and cook first 15 ingredients, stopping with and including, the mushroom soup. Set aside to cool. On floured plastic wrap, roll cut biscuits to about 5 to 6 inch wide. Put on baking sheet and top with a big, scoop of crawfish filling (about 1/2 cup spreading to within 1/2 inch from edge. Wet edge of top crust and cover crawfish, sealing wet edges, together by pinching. Coat top, of pies with melted butter. Brush tops with beaten egg. Cover thickly with shredded mozzarella cheese. Sprinkle with sliced almonds, dry parsley and paprika. Bake at 450F until golden brown about 15 minutes.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana