Saute Of Louisiana Crawfish Vol-Au-Vent

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Minced onions
		Salt - to taste
		Freshly-ground black pepper
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Louisiana crawfish tails
		Bayou Blast - see * Note
1 1/2 cups	355ml	Heavy cream
		Worcestershire Sauce - to taste
		Crystal Hot sauce - to taste
3 tablespoons	45ml	Finely-chopped fresh parsley leaves
6 tablespoons	90ml	Vol-Au-Vent Puff Pastries (medium)
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe 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.

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

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