Recipe - Crawfish Tomato Etouffee In Puff Pastry Shells

1 Onion; chopped fine
1 Green bell pepper; chopped
fine
One half Stick; (One fourth cup) unsalted
butter
1 tablespoon Allpurpose flour
1 pound Can whole tomatoes in puree;
drained, reserving 2
tablespoons puree, and
chopped fine
One half cup Water
One fourth teaspoon Cayenne; or to taste
1 pound Bag frozen crawfish tail
meat*; (preferably
louisiana), thawed
One half cup Thinly cut or sliced up scallion
greens
4 teaspoon Whitewine vinegar
1/3 cup Olive oil
8 cup Mesclun; about Three fourths pound,
rinsed and spun dry
8 Puff pastry shells; (recipe
follows)

* available from January through June by mail order from

Louisiana Premium Seafood,

P.O. Box 68, Palmetto, LA

71358, tel. (318) 9890062

In a heavy skillet cook onion and bell pepper in butter, covered, over
moderately low heat, stirring occasionally, until softened but not browned.
Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes.
Stir in tomatoes and reserved puree, water, and cayenne and simmer,
stirring, until thickened slightly, about 1 minute. Stir in crawfish and
heat mixture over moderate heat until just hot. 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 until emulsified. Add mesclun and toss well.

Spoon etouffee into warm pastry shells and arrange mesclun around shells.

Yield: 8 servings as a first course.

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9067

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998