Crawfish Tomato Etouffee In Puff Pastry Shells

Recipe Ingredients

1		Onion - chopped fine
1		Green bell pepper - chopped fine
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1 tablespoon	15ml	All-purpose flour
1		Whole tomatoes in puree - (1 lb) - drained,
		Reserving 2 tbspns puree, and chopped fine
1/2 cup	118ml	Water
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
1 lb	454g / 16oz	Frozen crawfish tail meat - thawed
		(preferably Louisiana crawfish)
1/2 cup	118ml	Thinly-sliced scallion greens
		Salt - to taste
		Freshly-ground black pepper - to taste
4 teaspoons	20ml	White-wine vinegar
1/3 cup	78ml	Olive oil
8 cups	1896ml	Mesclun - (abt 3/4 lb) - rinsed, spun dry
8		Puff Pastry Shells - see * Note

Recipe Instructions

* Note: See the "Puff Pastry Shells" recipe which is included in this collection.

In a heavy skillet cook onion and bell pepper in butter, covered, over moderately-low heat, stirring occasionally, until softened but not browned. Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes. Stir in tomatoes and reserved puree, water, and cayenne and simmer, stirring, until thickened slightly, about 1 minute. Stir in crawfish and heat mixture over moderate heat until just hot. Etouffee may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffee before proceeding. Stir in scallions and salt to taste.

In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add mesclun and toss well.

Spoon etouffee into warm pastry shells and arrange mesclun around shells.

This recipe yields 8 first course servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9067 broadcast 02-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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