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Vol-Au-Vent of Louisiana Seafood

Ingredients

  • 2 Tbs. olive oil
  • 1/2 cup chopped green onions
  • 1 Tbs. chopped French shallots
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • Pinch saffron threads
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • Pinch cayenne
  • Pinch ground ginger
  • 3 lbs. crawfish tails
  • 1 1/2 tsp. fresh tarragon, chopped (or 1/2 tsp. dried)
  • 6 large vol-au-vents (puff pastry shells)

Instructions

  1. 1

    Heat the olive oil in a large skillet over medium heat. Sauté the green onions and shallots until they're limp.

  2. 2

    Add the wine and bring it to a boil. Reduce until most of the liquid is gone. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil. (Also add tarragon at this point if using dried.)

  3. 3

    Add crawfish tail meat. Cook for two more minutes, agitating the pan, until the heat is distributed equally throughout the now-steaming crawfish.

  4. 4

    Put the vol-au-vents into the preheated oven for about two minutes. Remove from the oven, and spoon the crawfish into a puff pastry shell, until crawfish and sauce run over the top and onto the plate.