2 Tablespoons butter
1/2 Cup minced onions
salt, to taste
freshly-ground black pepper
1 Tablespoons chopped garlic
1/2 pound Louisiana crawfish tails
1/2 pound medium shrimp, peeled and deveined
Bayou Blast; see * Note
1 1/2 Cups heavy cream
Worcestershire sauce, to taste
Crystal Hot sauce, to taste
3 Tablespoons finely-chopped fresh parsley leaves
6 medium vol-au-vent puff pastries
1/4 Cup grated Parmiggiano-Reggiano cheese
asparagus tips for garnish (optional)
In a large saute pan, over medium heat, melt the butter. Add the onions.
Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and continue to saute for 1 minute.
Season the crawfish and shrimp with Bayou Blast. Add the crawfish and shrimp to the onions. Continue to saute for 2 minutes. Stir in the cream. Season with Worcestershire Sauce and hot sauce. Bring the liquid to a simmer and cook for4minutes. Reseason if necessary. Stir in 2 tablespoons of the parsley. Remove from the heat. Spoon the crawfish/shrimp sauce in the center of each puff pastry. Garnish with the remaining parsley and cheese and asparagus.