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
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
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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By katrina_forsman...
Whigham, GA
on September 28, 2007
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