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Recipe

Food To Go-picnic Style-saute Of Louisiana Crawfish Vol-au-vent

  • Yield: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 cup minced onions
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1 pound Louisiana Crawfish tails
  • Essence
  • 1 1/2 cups heavy cream
  • Worcestershire Sauce
  • Crystal Hot sauce
  • 3 tablespoons finely chopped fresh parsley leaves
  • 6 medium Vol-Au-Vent Puff Pastries
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions

  • 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 Essence. 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.