• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup minced onions

  3. Salt and freshly ground black pepper

  4. 1 tablespoon chopped garlic

  5. 1 pound Louisiana Crawfish tails

  6. Essence, recipe follows

  7. 1 1/2 cups heavy cream

  8. Worcestershire Sauce

  9. Hot sauce

  10. 3 tablespoons finely chopped fresh parsley leaves

  11. 6 medium Vol-Au-Vent Puff Pastries

  12. 1/4 cup grated Parmigiano-Reggiano

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried leaf oregano

  20. 1 tablespoon dried thyme

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 Combine all ingredients thoroughly and store in an airtight jar or container.

  2. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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