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Add a photoRaciónes: 8
Ingredientes
- 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
Direcciones
- 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.
- 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.
- Spoon etouffee into hot pastry shells and arrange mesclun around shells.
- This recipe yields 8 first course servings.
- Comments: The crawfish are available from January through June by mail order from
- Louisiana Premium Seafood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 446 | |
| Calories from Fat 297 | 67% |
| Total Fat 33.29g | 42% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 189mg | 8% |
| Potassium 266mg | 8% |
| Total Carbs 24.66g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.74g | 1% |
| Protein 12.45g | 20% |
