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Food to Go-picnic Style-saute of Louisiana Crawfish Vol-au-vent

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D
    MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    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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