Recipe
Food To Go-picnic Style-saute Of Louisiana Crawfish Vol-au-vent
Ingredients
- 2 tablespoons butter
- 1/2 cup minced onions
- Salt
- Freshly ground black pepper
- 1 tablespoon chopped garlic
- 1 pound Louisiana Crawfish tails
- Essence
- 1 1/2 cups heavy cream
- Worcestershire Sauce
- Crystal Hot sauce
- 3 tablespoons finely chopped fresh parsley leaves
- 6 medium Vol-Au-Vent Puff Pastries
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1B59
- Dish Type: Entree
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