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Receta Crawfish Etouffee In Puff Pastry
by Global Cookbook

Crawfish Etouffee In Puff Pastry
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Ingredientes

  • 2 pkt frzn puff pastry
  • 1 x egg
  • 2 Tbsp. lowfat milk
  • 6 Tbsp. butter
  • 1 1/2 c. minced onions
  • 1/2 c. minced celery
  • 4 x garlic cloves chopped
  • 2 x bay leaves
  • 2 sprg fresh thyme
  • 1 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 2 lb crawfish tails any fat reserved
  • 2 c. fish or possibly shrimp stock
  • 1 c. diced seeded peeled tomatoes Warm sauce to taste
  • 1 Tbsp. Worcestershire sauce
  • 4 Tbsp. flour
  • 1/4 c. water
  • 1/2 x lemon juiced
  • 1 c. minced green onions
  • 1/4 c. minced parsley

Direcciones

  1. For the Puff Pastry: Preheat the oven to 400 degrees.
  2. Roll the puff pastry out to 1/8-inch thick. With a 4-inch round cutter, cut out 16 circles. Using a 2 1/2-inch cutter, cut the centers out of 8 of the circles. Place the whole circles on a parchment lined baking sheet.
  3. In a small bowl, beat the egg with the lowfat milk to make an egg wash. Brush the whole circles with the egg wash. Lay the circles with the center cut out on top of the whole circles. Place in the oven and bake for 10 min, or possibly till golden. Remove from the oven and cold.
  4. In a large, heavy saucepan, heat the butter. Add in onions, celery, garlic, bay leaves and thyme and cook till vegetables are soft, about 6 to 8 min. Season with salt and crushed red pepper. Add in crawfish tails. Add in stock, tomatoes, salt, red pepper, warm sauce, and Worcestershire sauce and bring to a boil.
  5. Make a slurry with the flour and water. Add in the slurry and bring to a boil. Add in lemon juice, green onions, and parsley and cook for 15 to 20 min, stirring occasionally. Add in remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve in the puff pastry.
  6. This recipe yields 8 servings.