| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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.
A Message from our Provider:
“Life begins with Jesus”