Yield - 30 servings (Sauce about 1 gallon)
5 -10X 15 PUFF PASTRY SHEET DOUGH
1 LB MARGARINE
2 CUPS WHITE FLOUR
1 LB ONIONS (Chopped)
1/2 LB CELERY (Chopped)
1- 1/2 TBSP LOBSTER BASE
2 CUPS GREEN ONIONS
1 TSP CAYENNE PEPPER
1 TBSP HOUSE SEASONINGS
1- 1/2 TBSP GRANULATED GARLIC
1/2 CUP DRIED PARSLEY FLAKES
1 TSP WHITE PEPPER
1 TSP WHOLE THYME LEAVES
1 QUART HEAVY WHIPPING CREAM
2 QUARTS MILK
2 LBS CRAWFISH (Cooked) or SHRIMP (Raw)
Preheat oven to 350F, cut puff pastry into (6) six - 5 X 5 squares from the large sheet of dough (as per attached diagram), use parchment paper on 1/2 sized baking sheet. And bake until golden brown (about 35 - 40 minutes.)
Meanwhile, in a medium sized brazier and over low heat saute margarine, flour, onions and celery until onions are clear, do not brown. Then add all other ingredients except for cream and milk. Slowly saute until the shallots are limp about 10 minutes.
Slowly add cream and milk and simmer for 15 minutes or until sauce thickens. At this point the sauce can be cooled and used later.
Slowly bring sauce back to temperature (do not burn sauce) and add seafood, simmer until the seafood is cooked or turns pink..
Warm net by heating in 150F oven. (Do not use microwave). Use your fingers and push the center of net downward to form a bowl to hold the sauce, ladle a 4 oz serving in and over-flowing net and serve.
I was very fortunate to win 1st place in the Times Picayune Recipe Cookbook Contest with a variation of this recipe in 1987.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 22, 2011.