Saute of Louisiana Crawfish Vol-au-Vent

• 2 tablespoons butter
• 1/2 cup minced onions
• Salt and freshly ground black pepper
• 1 tablespoon chopped garlic
• 1 pound Louisiana Crawfish tails
• Essence, recipe follows
• 1 1/2 cups heavy cream
• Worcestershire Sauce
• Hot sauce
• 3 tablespoons finely chopped fresh parsley leaves
• 6 medium Vol-Au-Vent Puff Pastries
• 1/4 cup grated Parmigiano-Reggiano
• 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. In a large saute pan, over medium heat, melt the butter.
2. Add the onions.
3. Season with salt and pepper.
4. Saute for 2 minutes.
5. Stir in the garlic and continue to saute for 1 minute.
6. Season the crawfish with Essence.
7. Add the crawfish to the onions.
8. Continue to saute for 2 minutes.
9. Stir in the cream.
10. Season with Worcestershire Sauce and hot sauce.
11. Bring the liquid to a simmer and cook for 4 minutes.
12. Reseason if necessary.
13. Stir in 2 tablespoons of the parsley.
14. Remove from the heat.
15. Spoon the crawfish sauce in the center of each puff pastry.
16. Garnish with the remaining parsley and cheese
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

butter, onions, salt, garlic, crawfish tails, heavy cream, worcestershire sauce, sauce, parsley, volau, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/saute-of-louisiana-crawfish-vol-au-vent-recipe.html (may not work)