Ingredients

2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 pound Louisiana Crawfish tails
Essence, recipe follows
1 1/2 cups heavy cream
Worcestershire Sauce
Hot sauce
3 tablespoons finely chopped fresh parsley leaves
6 medium Vol-Au-Vent Puff Pastries

1/4 cup grated Parmigiano-Reggiano

Directions

In a large saute pan, over
medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2
minutes. Stir in the garlic and continue to saute for 1 minute. Season the crawfish with
Essence. Add the crawfish to the onions. Continue to saute for 2 minutes. Stir in the
cream. Season with Worcestershire Sauce and hot sauce. Bring the liquid to a simmer and
cook for 4 minutes. Reseason if necessary. Stir in 2 tablespoons of the parsley. Remove
from the heat. Spoon the crawfish sauce in the center of each puff pastry. Garnish with
the remaining parsley and cheese

Ingredients

Essence (Emeril's Creole
Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly
and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.