Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 cup small diced onions

  3. 1/4 cup small diced red peppers

  4. 1 tablespoon minced shallots

  5. 1 teaspoon minced garlic

  6. 1/2 crawfish tails, roughly chopped

  7. 1/2 cup cream cheese , softened

  8. 8 prepared crepes

  9. 10 long chives

  10. Oil for frying

  11. 1/2 small diced tasso

  12. 2 tablespoons minced shallots

  13. 1 tablespoon minced garlic

  14. 1 1/2 cup heavy cream

  15. Essence, recipe follows

  16. 2 tablespoons chopped green onions

  17. 1 teaspoon hot sauce

  18. 2 tablespoons butter

  19. Salt and pepper

  20. 2 tablespoons grated Parmigiano-Reggiano

  21. 2 tablespoons brunoise red pepper

  22. 2 grilled whole green onions

  23. 2 1/2 tablespoons paprika

  24. 2 tablespoons salt

  25. 2 tablespoons garlic powder

  26. 1 tablespoon black pepper

  27. 1 tablespoon onion powder

  28. 1 tablespoon cayenne pepper

  29. 1 tablespoon dried leaf oregano

  30. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. For the purses: In a saute pan, heat the olive oil . When the pan is smoking hot, add the onions, peppers, shallots and garlic. Season with salt and pepper. Saute for 1 minute and remove from the heat. In a mixing bowl, combine the remaining ingredients with the Sauteed mixture. Mix until incorporated. Adjust the seasoning. Divide the crawfish filling into 8 equal portions. Spoon each portion in the center of the crepe. Gather the crepe at the top, forming a purse-like shape. Tie each crepe with a long chive.

  3. For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes. Add the shallots and garlic and continue sauteing for 1 minute. Add the heavy cream and season with salt, pepper, and Essence. Allow the sauce to reduce until slightly thick, about 3 to 4 minutes. Add the green onions and Crystal hot sauce. Finish the sauce with the butter. Reseason.

  4. For the purses: Place the purses in the oven and bake for 8-10 minutes until lightly golden. Remove from the oven. Spoon the sauce in the center of the platter. Arrange the purses over the sauce. Garnish with the Parmigiano-Reggiano cheese , red peppers and the grilled green onion.

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

  6. 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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