Crawfish purses with a tasso cream sauce

4 servings

Ingredients

Quantity Ingredient
1 === filling ===
½ pounds crawfish tails; roughly chopped
1.00 tablespoon olive oil
¼ cup small-diced onions
¼ cup small-diced red peppers
1.00 tablespoon minced shallots
1.00 teaspoon minced garlic
½ cup cream cheese; softened
1 salt; to taste
1 freshly-ground black pepper; to taste
8.00 prepared crepes
10.00 chives; long
1 oil; for frying
1 === sauce ===
½ pounds small-diced tasso
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1½ cup heavy cream
1 bayou blast; see * note
2.00 tablespoon chopped green onions
1.00 teaspoon crystal or your favorite hot sauce
2.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon grated parmesan-reggiano cheese
2.00 tablespoon brunoise red pepper
2.00 grilled whole green onions

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees. For the purses: In a saute pan, heat the olive oil. When the pan is smoking hot, add the onions, peppers, shallots and garlic. Season with salt and pepper. Saute for 1 minute and remove from the heat. In a mixing bowl, combine the remaining ingredients with the sauteed mixture. Mix until incorporated. Adjust the seasoning. Divide the crawfish filling into 8 equal portions.

Spoon each portion in the center of the crepes. Gather the crepe at the top, forming a purse-like shape. Tie each crepe with a long chive. For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes. Add the shallots and garlic and continue sauteing for 1 minute. Add the heavy cream and season with salt, pepper, and Bayou Blast. Allow the sauce to reduce until slightly thick, about 3 to 4 minutes. Add the green onions and Crystal hot sauce. Finish the sauce with the butter. Reseason. For the purses: Place the purses in the oven and bake for 8 to 10 minutes until lightly golden. Remove from the oven. Spoon the sauce in the center of the platter. Arrange the purses over the sauce. Garnish with the Parmesan Reggiano cheese, red peppers and the grilled green onion. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast 02-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-02-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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