6 T. unsalted butter
2 T. flour
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup finely chopped celery
2 cloves garlic, minced
1 pound medium shrimp, chopped into bite sized pieces
8 oz. chicken broth
1/4 t. salt
few drops of Worcestershire sauce
4 green onions, tops and bottoms, finely chopped
8 mini pie crusts
In a medium Dutch oven or large saucepan, melt butter over low heat and add flour. Cook and stir over low heat for 10 minutes or longer. Don’t let the flour brown. Add onion, bell pepper, celery and garlic. Sauté until soft, about 10 minutes or so. Add shrimp, chicken broth, Jerk Seasoning, salt, Worcestershire sauce and green onions.
Cover pot and cook over low heat for 30 minutes, stirring often to make sure mixture doesn't stick. You want most of the liquid to have cooked down. Check seasonings and add additional Jerk Seasoning if you need or want a little more heat.
Let mixture cool for 15 minutes or so.
Preheat oven to 375 degrees. Place pie crusts on baking sheet and fill with shrimp mixture. Cook for 15-18 minutes or until the crusts are browned and the filling is bubbling.