| | |

Creole Shrimp and Pepper Jack Tart

We can’t get too far into Mardi Gras Month without having a spicy recipe. Next up is this Creole Shrimp and Pepper Jack Tart which is definitely on the spicy side.

Since I can’t get crawfish where I live (huge, huge bummer), I seek out a lot of shrimp recipes comes Mardi Gras. I’ve posted a Cajun Shrimp Dip and a Spicy Creole Shrimp Dip, which are some of the most popular recipes from this site.

Even when this tart is unbaked, it is not runny or messy, which is a plus. I had no leaks or spills when baking. Just take care not to tear your pie crust. You can pleat the edges of the dough any way you like.

Pepper Jack cheese and Creole seasoning make things deliciously spicy. As a bonus, using a premade dough makes things easy and quick. Enjoy!

Creole Shrimp and Pepper Jack Tart
Makes one 8″ tart


  • 1/2 lb cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
  • 1 to 2 teaspoons dried Creole seasoning
  • 1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
  • 1/4 cup finely chopped green onions (4 medium)
  • 2 eggs, slightly beaten
  • 1 tablespoon butter or margarine, melted
  • 1 refrigerated pie crusts, softened as directed on box (the kind you unroll)
  • Optional: egg wash for the top edge of the crust


  1. Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust.
  2. 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.
  3. Optional step: Coat the top edges of the crust with an egg wash to make it nice and shiny.
  4. Bake 32 to 37 minutes or until set in center
Recipe from Pillsbury.

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *


  1. I'm so happy to see you're still blogging – I stopped by to get my favorite carrot cake recipe 🙂 – come chat with me! It's been so long!! <3

  2. Ingredient list does not mention pepper sauce. Directions state to combine everything except pepper sauce and pie crust. Pepper sauce is not mentioned again. Is there pepper sauce in this recipe, and if so, how much and when to add?

    1. Hi Jan! Thank you for letting me know. Hot sauce (red pepper sauce) is an optional ingredient that I left out when I made this, but mistakenly had the ingredient still listed in the directions. It is optional so if you want it spicier you can add it. No specific amount was given from Pillsbury. I will fix the recipe now.