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Crawfish Tomato Etouffee In Puff Pastry

List of Ingredients

1 onion, chopped fine
1 green pepper, chopped fine
1/2 stick unsalted butter
1 tablespoon all-purpose flour
1 pound tomatoes, canned, in puree plus 2 T, drained, reserving
1/2 cup water
1/4 teaspoon cayenne pepper
1 pound crawfish
1/2 cup scallions, thinly sliced
4 teaspoons white wine vinegar
1/3 cup extra virgin olive oil
8 cups mixed greens, rinsed and spun dry
8 puff pastry shells


Recipe

In a heavy skillet cook onion and bell pepper in butter, covered, over moderatly low heat, stirring occasionally, until softened but not brown. Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes. Stir in tomatoes and reserved puree, water and cayenne and simmer, stirring, until thickened slightly, about 1 minute. Stir in crawfish and heat mixture over moderate heat until just hot. Etouffee may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffee before proceeding. Stir in scallions and salt to taste.

In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add mixed greens and toss well.

Spoon etouffee into warm pastry shells and arrange mixed greens around shells.

Makes 8 servings