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  • Crawfish Tomato Etouffee In Puff Pastry Shells

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    Crawfish Tomato Etouffee In Puff Pastry Shells
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Onion minced fine
    • 1 x Green bell pepper minced fine
    • 1/4 c. Unsalted butter - (1/2 stick)
    • 1 Tbsp. All-purpose flour
    • 1 can Whole tomatoes in puree - (1 lb) liquid removed, reserving 2 tbspns puree, and minced fine
    • 1/2 c. Water
    • 1/4 tsp Cayenne pepper or possibly to taste
    • 1 lb Frzn crawfish tail meat thawed (preferably Louisiana crawfish)
    • 1/2 c. Thinly-sliced scallion greens Salt to taste Freshly-grnd black pepper to taste
    • 4 tsp White-wine vinegar
    • 1/3 c. Extra virgin olive oil
    • 8 c. Mesclun - (abt 3/4 lb) rinsed, spun dry
    • 8 x Puff Pastry Shells see * Note

    Directions

    1. In a heavy skillet cook onion and bell pepper in butter, covered, over moderately-low heat, stirring occasionally, till softened but not browned. Sprinkle flour over onion and bell pepper and cook, stirring, 3 min. Stir in tomatoes and reserved puree, water, and cayenne and simmer, stirring, till thickened slightly, about 1 minute. Stir in crawfish and heat mix over moderate heat till just warm. Etouffee may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffee before proceeding. Stir in scallions and salt to taste.
    2. In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream till emulsified. Add in mesclun and toss well.
    3. Spoon etouffee into hot pastry shells and arrange mesclun around shells.
    4. This recipe yields 8 first course servings.
    5. Comments: The crawfish are available from January through June by mail order from
    6. Louisiana Premium Seafood

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