Crawfish Etouffee In Puff Pastry

Recipe Ingredients

		For The Puff Pastry
2		Frozen puff pastry
1		Egg
2 tablespoons	30ml	Milk
		For The Etouffee
6 tablespoons	90ml	Butter
1 1/2 cups	93g / 3.3oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
4		Garlic cloves - minced
2		Bay leaves
2 sections		Fresh thyme
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
2 lbs	908g / 32oz	Crawfish tails - any fat reserved
2 cups	474ml	Fish or shrimp stock
1 cup	62g / 2.2oz	Diced seeded peeled tomatoes
		Hot sauce - to taste
1 tablespoon	15ml	Worcestershire sauce
4 tablespoons	60ml	Flour
1/4 cup	59ml	Water
1/2		Lemon - juiced
1 cup	62g / 2.2oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

For the Puff Pastry: Preheat the oven to 400 degrees.

Roll the puff pastry out to 1/8-inch thick. With a 4-inch round cutter, cut out 16 circles. Using a 2 1/2-inch cutter, cut the centers out of 8 of the circles. Place the whole circles on a parchment lined baking sheet.

In a small bowl, beat the egg with the milk to make an egg wash. Brush the whole circles with the egg wash. Lay the circles with the center cut out on top of the whole circles. Place in the oven and bake for 10 minutes, or until golden brown. Remove from the oven and cool.

In a large, heavy saucepan, melt the butter. Add onions, celery, garlic, bay leaves and thyme and cook until vegetables are soft, about 6 to 8 minutes. Season with salt and crushed red pepper. Add crawfish tails. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Make a slurry with the flour and water. Add the slurry and bring to a boil. Add lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve in the puff pastry.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B37) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.