Crawfish Purses with a Tasso Cream Sauce

• 1 tablespoon olive oil
• 1/4 cup small diced onions
• 1/4 cup small diced red peppers
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/2 crawfish tails, roughly chopped
• 1/2 cup cream cheese, softened
• Salt and pepper
• 8 prepared crepes
• 10 long chives
• Oil for frying
• 1/2 small diced tasso
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 1/2 cup heavy cream
• Essence, recipe follows
• 2 tablespoons chopped green onions
• 1 teaspoon hot sauce
• 2 tablespoons butter
• Salt and pepper
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons brunoise red pepper
• 2 grilled whole green onions
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F.
2. For the purses: In a saute pan, heat the olive oil.
3. When the pan is smoking hot, add the onions, peppers, shallots and garlic.
4. Season with salt and pepper.
5. Saute for 1 minute and remove from the heat.
6. In a mixing bowl, combine the remaining ingredients with the Sauteed mixture.
7. Mix until incorporated.
8. Adjust the seasoning.
9. Divide the crawfish filling into 8 equal portions.
10. Spoon each portion in the center of the crepe.
11. Gather the crepe at the top, forming a purse-like shape.
12. Tie each crepe with a long chive.
13. For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes.
14. Add the shallots and garlic and continue sauteing for 1 minute.
15. Add the heavy cream and season with salt, pepper, and Essence.
16. Allow the sauce to reduce until slightly thick, about 3 to 4 minutes.
17. Add the green onions and Crystal hot sauce.
18. Finish the sauce with the butter.
19. Reseason.
20. For the purses: Place the purses in the oven and bake for 8-10 minutes until lightly golden.
21. Remove from the oven.
22. Spoon the sauce in the center of the platter.
23. Arrange the purses over the sauce.
24. Garnish with the Parmigiano-Reggiano cheese, red peppers and the grilled green onion.
25. Combine all ingredients thoroughly and store in an airtight jar or container.
26. Yield: about 2/3 cup
27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
28. Published by William and Morrow, 1993.

olive oil, onions, red peppers, shallots, garlic, crawfish tails, cream cheese, salt, crepes, long chives, tasso, shallots, garlic, heavy cream, green onions, hot sauce, butter, salt, brunoise red pepper, green onions, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crawfish-purses-with-a-tasso-cream-sauce-recipe.html (may not work)