Crispy Crawfish Cups

2 tablespoons butter
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1/2 cup fresh mushrooms, chopped
1 tablespoons fresh garlic, minced
2 tablespoons fresh tomato, pealed and minced
1/2 teaspoon coarse black pepper
1/2 teaspoon salt
1/4 teaspoon fine black pepper
1/8 teaspoon fine red pepper
1/2 teaspoon fresh basil, chopped
1/2 teaspoon dry oregano
1 pound clean crawfish tails
2 tablespoons Velveeta cheese
1 teaspoon cornstarch
6 tablespoons water
Kraft Parm Plus Parmesan cheese
Paprika, to taste
Crispy cups:
1 box phyllo dough
1 stick butter, melted (1/4 lb)

Preheat oven to 325F. In a large skillet or deep pot, add all ingredients, including crawfish tails. Cook over low to medium heat for 15 minutes, stirring often. Add cheese, stirring until melted. In a small bowl, mix cornstarch with a small amount of water, making a paste. Add remaining water, mixing well. Add to cooking crawfish, stirring constantly until thickened.

To make crispy cups:
Defrost dough according to package directions. Lightly butter muffin pan, Use one phyllo dough sheet per muffin cup. Unroll and remove one sheet, keeping all other sheets covered with plastic wrap so they won't dry out. Butter each sheet of phyllo dough, starting with edges flit to prevent drying. Fold in half, butter again, and fold in half again, until folded 4 times. Fit into muffin cups with points up, flattening bottom and sides against cups. Bake at 325F for 15 minutes until golden brown. Fill with crawfish. Sprinkle tops with Kraft Parmesan and paprika.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana