Saute of louisiana crawfish vol-au-vent

6 servings

Ingredients

Quantity Ingredient
2.00 tablespoon butter
½ cup minced onions
1 salt; to taste
1 freshly-ground black pepper
1.00 tablespoon chopped garlic
1.00 pounds louisiana crawfish tails
1 bayou blast; see * note
1½ cup heavy cream
1 worcestershire sauce; to taste
1 crystal hot sauce; to taste
3.00 tablespoon finely-chopped fresh parsley leaves
6.00 medium vol-au-vent puff pastries
¼ cup grated parmigiano-reggiano cheese

Directions

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

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 Bayou Blast. 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. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site -

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

07-30-1998

Recipe by: Emeril Lagasse

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