Smoked Crawfish with a Creole Mustard and Roasted Red Pepper Coulis

1. 1

   Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9-inch springform pan.

2. 2

   In a saute pan, heat the olive oil.

3. 3

   Add the onions and peppers.

4. 4

   Saute for 2 to 3 minutes then remove from heat.

5. 5

   In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes.

6. 6

   Beat in the cream, cheddar cheese, Sauteed vegetables and crawfish.

7. 7

   Mix until thoroughly incorporated and creamy, about 2 minutes.

8. 8

   Pour the filling over the crust in the springform pan and bake until firm--about 1 hour.

9. 9

   Remove from the oven and allow to cool to room temperature.

10. 10

    For the sauce: In a sauce pot, combine all the ingredients together.

11. 11

    Bring the mixture up to a boil.

12. 12

    Reduce to a simmer and simmer for about 5 to 6 minutes.

13. 13

    With a hand -held blender, puree the mixture until smooth.

14. 14

    Season with salt and pepper.

15. 15

    Spoon the sauce on the bottom of the plate and dirty the rim.

16. 16

    Place a wedge of the cheesecake in the center of the sauce.

17. 17

    Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions.

* Per serving · 4 servings · Values may vary.