Saute of Louisiana Crawfish Vol-au-Vent

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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

  1. 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):

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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