This elegant recipe is still economical despite its beautiful presentation. An absolute treat for entertaining or brunch.

Crawfish Vol-au-Vent

Crawfish Vol-au-Vent
Serves: 6
  • 2 Tablespoons butter
  • 1/2 Cup minced onions
  • salt, to taste
  • freshly-ground black pepper
  • 1 Tablespoons chopped garlic
  • 1/2 pound Louisiana crawfish tails
  • 1/2 pound medium shrimp, peeled and deveined
  • Bayou Blast; see * Note
  • 1 1/2 Cups heavy cream
  • Worcestershire sauce, to taste
  • Crystal Hot sauce, to taste
  • 3 Tablespoons finely-chopped fresh parsley leaves
  • 6 medium vol-au-vent puff pastries
  • 1/4 Cup grated Parmiggiano-Reggiano cheese
  • asparagus tips for garnish (optional)
  1. In a large saute pan, over medium heat, melt the butter. Add the onions.
  2. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and continue to saute for 1 minute. Season the crawfish and shrimp with Bayou Blast.
  3. Add the crawfish and shrimp to the onions. Continue to saute for 2 minutes. Stir in the cream. Season with Worcestershire Sauce and hot sauce.
  4. 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.
  5. Spoon the crawfish/shrimp sauce in the center of each puff pastry. Garnish with the remaining parsley and cheese and asparagus.
* Note: See the "Bayou Blast - (Emeril's Creole Seasoning)" recipe which is included in the Recipe Files.

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