Crawfish Purses with a Tasso Cream Sauce

Total Time:
1 hr 55 min
1 hr 30 min
25 min

4 servings

  • Filling:
  • 1 tablespoon olive oil
  • 1/4 cup small diced onions
  • 1/4 cup small diced red peppers
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/2 crawfish tails, roughly chopped
  • 1/2 cup cream cheese, softened
  • Salt and pepper
  • 8 prepared crepes
  • 10 long chives
  • Oil for frying
  • Sauce:
  • 1/2 small diced tasso
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 cup heavy cream
  • Essence, recipe follows
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 2 tablespoons butter
  • Salt and pepper
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons brunoise red pepper
  • 2 grilled whole green onions
  • 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

Preheat the oven to 400 degrees F.

For the purses: In a saute pan, heat the olive oil. When the pan is smoking hot, add the onions, peppers, shallots and garlic. Season with salt and pepper. Saute for 1 minute and remove from the heat. In a mixing bowl, combine the remaining ingredients with the Sauteed mixture. Mix until incorporated. Adjust the seasoning. Divide the crawfish filling into 8 equal portions. Spoon each portion in the center of the crepe. Gather the crepe at the top, forming a purse-like shape. Tie each crepe with a long chive.

For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes. Add the shallots and garlic and continue sauteing for 1 minute. Add the heavy cream and season with salt, pepper, and Essence. Allow the sauce to reduce until slightly thick, about 3 to 4 minutes. Add the green onions and Crystal hot sauce. Finish the sauce with the butter. Reseason.

For the purses: Place the purses in the oven and bake for 8-10 minutes until lightly golden. Remove from the oven. Spoon the sauce in the center of the platter. Arrange the purses over the sauce. Garnish with the Parmigiano-Reggiano cheese, red peppers and the grilled green onion.

Essence (Emeril's Creole Seasoning):

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.

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