INGREDIENTS

INSTRUCTIONS

First, put the peanut oil and the butter in a heavy 12-inch skillet
and melt it down over medium heat until it just begins to foam. Then
stir in the onions, celery, bell pepper, parsley, garlic, and green
onions and cook them for about 12 to 15 minutes until they soften
completely. While the chopped vegetables are simmering, preheat your
oven to 350 degrees.  When the vegetables are ready, pour in the
evaporated milk, Madeira  wine, and chicken broth, mix them together
thoroughly, and bring the  mixture to a slow boil. Then drop in the
cream cheese chunks and,  with the heat still set at medium, stir until
the cheese melts and  the sauce turns smooth and silky. For the most
part, this should take  you about 5 minutes.  At this point, fold the
crawfish tails into the hot sauce in the  skillet, stir everything
together thoroughly, and cook the mixture  for 3 minutes. When
uniformly blended, sprinkle on and stir in the  salt, black pepper,
granulated garlic, and cayenne. Then take the pan  off the fire and
allow the mixture to cool slightly.  Actually, if you want to develop
the maximum flavor in the seafood  mix, I recommend that you make the
dish one day, cover it and place  it in the refrigerator overnight, and
reheat it the next day just  before you serve it. Just be careful not
to recook - you don't want  the crawfish tails to turn into rubber
bands! Truthfully, though,  this is so good that'll probably never
happen.  Then 14 minutes before you're ready to eat, unroll the dinner
rolls  into triangles. And with a chef's knife, cut out 1/2 inch
squares.  Then bake the squares for about 12 to 14 minutes in the oven.
These  are your "rocks" and you want them to puff and turn a rich,
toasty-brown color.  When you're ready to eat, drop the "rocks" into a
soupbowl, generously  ladle the crawfish over the top, and serve piping
hot alongside a cold  salad made with sliced tomatoes, advocado chunks,
chopped onions,  artichoke hearts, hearts of palm, and a dressing made
from the  artichoke marinade.  This dish can be served family style as
an everday meal or as the  entree for the most elegant, sophisticated
dinner party.  Chef's Note: 1-If you want to make the mixture kinda
spicy, instead of  using just the cream cheese and the cayenne, you can
drop in a couple  of tablespoons of jalapeno peppers. 2-If you want to
enhance the  overall seafood flavor in the crawfish, instead of using
salt, black  pepper, cayenne, and granulated garlic, substitute 2
teaspoons of my  Frank Davis Seafood Seasoning. If it is not available
where you shop,  you can order it by direct mail by calling
1-800-742-4231. 3-If the  end product thickens too much to spoon over
the puff pastry, simply  add a little more chicken stock and Madeira
wine mixed half and half.  Ideally, you want it the consistency of a
medium stew! 4-Finally,  experiment with different mixtures. In
addition to crawfish tails,  make the basic sauce and substitute
shrimp, crabmeat, broiled  oysters, Italian sausage and mozzarella,
smoked turkey, chopped  chicken or ham and bacon. The variations you
can come up with are  endless.  From:  Frank Davis Cooks Cajun, Creole,
and Crescent City By: Frank  Davis ISBN:  1-56554-055-7 Posted to
MM-Recipes Digest V4 #245 by  "Billy Reeves" <breeves@eatel.net> on Sep
15, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 678
Calories From Fat: 527
Total Fat: 59.9g
Cholesterol: 160.3mg
Sodium: 822mg
Potassium: 689.1mg
Carbohydrates: 23.7g
Fiber: 1.8g
Sugar: 18.5g
Protein: 14.5g