Ingredients

Profiteroles:

• 1 stick butter
• 1 cup milk
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 5 eggs

Filling:

• 3 tablespoons unsalted butter
• 1/4 cup chopped yellow onions
• 2 tablespoons chopped green bell peppers
• 2 tablespoons chopped celery
• 1 1/2 teaspoons Essence, recipe follows
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1/2 pound peeled crawfish tails
• 1/4 cup grated pepper jack cheese
• 2 tablespoons chopped green onions
• 2 teaspoons chopped parsley leaves
• Citrus Butter Sauce, recipe follows
• Fresh herbs, for garnish

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Citrus Butter Sauce:

1/4 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

2 tablespoons chopped shallots

1 bay leaf

1/2 teaspoon black peppercorns

1/4 cup heavy cream

1/2 pound (2 sticks) cold butter, cut into pieces

1 teaspoon finely chopped fresh tarragon leaves

In a medium saucepan, combine the wine, lemon juice, orange juice, shallots, bay leaf, and peppercorns and bring to a boil. Simmer until reduced by half, 2 to 3 minutes. Add the cream, return to a boil, and cook until reduced by half, 2 to 3 minutes. Reduce the heat to medium-low and whisk in butter about 1 tablespoon at a time, adding each new piece before the previous one has been completely incorporated, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; the sauce should be thick enough to coat the back of a spoon.

Strain the sauce through a fine-mesh strainer into a clean container and stir in the tarragon. Cover to keep warm or keep warm over a double boiler.

Yield: 1 1/4 cups