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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs Emlive06 6 Servings

INGREDIENTS

2 T Butter
1/2 c Minced onions
Salt, to taste
Freshly-ground black pepper
1 T 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 T Finely-chopped fresh parsley
leaves
6 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 76.1mg
Sodium: 499.8mg
Potassium: 101.1mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 11.9g


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