• Crawfish With A Creole Mustard And Roasted Red Pepper Coul

    0 votes


    • 1 c. Parmigiano-Reggiano cheese
    • 1 c. Bread crumbs
    • 1/2 c. Melted butter
    • 1 Tbsp. Extra virgin olive oil
    • 1/2 c. Minced onions
    • 1/2 c. Minced red peppers
    • 2 tsp Salt
    • 1 tsp White pepper
    • 1 3/4 lb Cream cheese, at room temperature
    • 4 lrg Large eggs
    • 1 c. Grated Maytag White Cheddar cheese, plus 1/4 c. for garnish
    • 1/2 c. Heavy cream
    • 1 lb Smoked crawfish tails, rough minced
    • 4 x Roasted red peppers
    • 2/3 c. White wine
    • 1/2 c. Creole mustard Salt and pepper
    • 1/4 c. Fried crawfish tails
    • 1 Tbsp. Minced parsley
    • 1 Tbsp. Brunoise red onions


    1. Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter till thoroughly incorporated, and press the mix into the bottom of a 9-inch springform pan. In a saute/fry pan, heat the extra virgin olive oil.
    2. Add in the onions and peppers. Saute/fry for 2 to 3 min then remove from heat.
    3. In an electric mixer, beat the cream cheese and Large eggs together till thick and frothy, about 5 min. Beat in the cream, cheddar cheese, sauteed vegetables and crawfish. Mix till thoroughly incorporated and creamy, about 2 min. Pour the filling over the crust in the springform pan and bake till hard-about 1 hour. Remove from the oven and allow to cold to room temperature.
    4. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mix up to a boil. Reduce to a simmer and simmer for about 5 to 6 min. With a hand -held blender, puree the mix till smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce.
    5. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions.
    6. Yield: 12 servings

    Similar Recipes

    Leave a review or comment