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Crawfish: Crawfish Saute with Puff Pastry

Source of Recipe

Emeril Lagasse


Recipe Introduction

Note: for essence spice recipe see sauce/seasoning category

List of Ingredients

2 tablespoons butter
1/2 cup minced onion
salt and pepper
1 tablespoon chopped garlic
1 pound crawfish tails
essence
1 1/2 cups heavy cream
Worcestershire sauce
hot sauce
3 tablespoons fine chopped fresh parsley
6 medium Vol-Au-Vent Puff Pastries
1/4 cup grated Parmesan cheese


Recipe

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. Yield: 6 servings