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Crawfish Etouffee In Puff Pastry

  • Yield: 8 servings


  • 2 packages frozen puff pastry
  • 1 egg
  • 2 tablespoons milk
  • 6 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 2 pounds crawfish tails (any fat reserved)
  • 2 cups fish or shrimp stock
  • 1 cup peeled, seeded and diced tomatoes
  • Tabasco to taste
  • 1 tablespoon Worcestershire Sauce
  • 4 tablespoons flour
  • 1/4 cup water
  • Juice of half a lemon
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley


  • For the Puff Pastry: Preheat the oven to 400ºF.
  • Roll the puff pastry out to 1/8-inch thick. With a 4-inch round cutter, cut out 16 circles. Using a 2 1/2-inch cutter, cut the centers out of 8 of the circles. Place the whole circles on a parchment lined baking sheet. In a small bowl, beat the egg with the milk to make an egg wash. Brush the whole circles with the egg wash. Lay the circles with the center cut out on top of the whole circles. Place in the oven and bake for 10 minutes, or until golden brown.
  • Remove from the oven and cool.
  • In a large, heavy saucepan melt the butter. Add onions, celery, garlic, bay leaves and thyme and cook until vegetables are soft, about 6 to 8 minutes. Season with salt and crushed red pepper. Add crawfish tails. Add stock, tomatoes, salt, red pepper, Tabasco and Worcestershire Sauce and bring to a boil. Make a slurry with the flour and water. Add the slurry and bring to a boil. Add lemon juice, green onions and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve in the puff pastry.