Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup minced onions

  3. Salt

  4. Freshly ground black pepper

  5. 1 tablespoon chopped garlic

  6. 1 pound Louisiana Crawfish tails

  7. Essence

  8. 1 1/2 cups heavy cream

  9. Worcestershire Sauce

  10. Crystal Hot sauce

  11. 3 tablespoons finely chopped fresh parsley leaves

  12. 6 medium Vol-Au-Vent Puff Pastries

  13. 1/4 cup grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 6 servings


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