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Seafood, Dairy, Eggs Emlive06 6 servings

INGREDIENTS

2 tb Butter
1/2 c Minced onions
Salt; to taste
Freshly-ground black pepper
1 tb Chopped garlic
1 lb Louisiana crawfish tails
Bayou Blast; see * Note
1 1/2 c Heavy cream
Worcestershire Sauce; to taste
Crystal Hot sauce; to taste
3 tb Finely-chopped fresh parsley leaves
6 md Vol-Au-Vent Puff Pastries
1/4 c Grated Parmigiano-Reggiano cheese

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
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 Bayou Blast. 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. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B59 broadcast 07-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-30-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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