Saute of Louisiana Crawfish Vol-au-Vent

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings

CATEGORIES
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
  • 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

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

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce

    Recipe courtesy of Emeril Lagasse