Recipe courtesy of Emeril Lagasse
Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings

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.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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