Receta Crawfish Tomato Etouffee In Puff Pastry Shells
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 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

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