Saute of Louisiana Crawfish Vol-au-Vent Recipe

Name: Saute of Louisiana Crawfish Vol-au-Vent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup minced onions; Salt and freshly ground black pepper; 1 tablespoon chopped garlic; 1 pound Louisiana Crawfish tails; Essence, recipe follows; 1 1/2 cups heavy cream; Worcestershire Sauce; Hot sauce; 3 tablespoons finely chopped fresh parsley leaves; 6 medium Vol-Au-Vent Puff Pastries; 1/4 cup grated Parmigiano-Reggiano; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground black pepper
1 tablespoon chopped garlic
1 pound Louisiana Crawfish tails
Essence, recipe follows
1 1/2 cups heavy cream
Worcestershire Sauce
Hot sauce
3 tablespoons finely chopped fresh parsley leaves
6 medium Vol-Au-Vent Puff Pastries
1/4 cup grated Parmigiano-Reggiano
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["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", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup minced onions, Salt and freshly ground black pepper, 1 tablespoon chopped garlic, and more.

Yes, Saute of Louisiana Crawfish Vol-au-Vent falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saute of Louisiana Crawfish Vol-au-Vent

How did you like this recipe?

Frequently Asked Questions