Saute Of Louisiana Crawfish Vol-au-vent
| 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