Recipe of the Week


Prep Time: 1 Hour
Yields: 8–10 Turnovers

In Louisiana, we are always looking for new ways to present crawfish in a formal dinner setting. This classic turnover filled with crawfish and flavored with tasso is the perfect answer to this dilemma.

1 pound Louisiana crawfish tails
½ cup minced tasso or andouille sausage
¼ cup grated Pepper Jack cheese
¼ pound butter, melted
½ cup minced red onions
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup thinly sliced garlic
3 tbsps flour
1 cup heavy whipping cream
¼ cup thinly sliced green onion tops
2 tbsps minced tarragon
1 tbsp minced basil
salt and black pepper to taste
granulated garlic to taste
1 (17.3-ounce) pack frozen puff pastry, thawed in refrigerator
egg wash (2 egg yolks, beaten with 2 tbsps water)

Preheat oven to 400°F. In a heavy-bottomed sauté pan, heat butter over medium-high heat. Add tasso, onions, celery, bell peppers and sliced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add crawfish tails and sauté 3–5 minutes or until crawfish is thoroughly heated. Blend in flour, add heavy whipping cream and reduce until a thickened white sauce is achieved. Add Pepper Jack cheese, green onions and herbs then stir to melt cheese thoroughly. Adjust seasonings to taste with salt, pepper and granulated garlic. Remove from heat and cool to room temperature. NOTE: This may be done 1 day in advance and refrigerated overnight. When ready to bake, roll out each sheet of puff pastry 12–15 inches on a lightly floured surface. Using a paring knife, cut each sheet into 6 squares. Repeat with second sheet of puff pastry. Brush two opposite edges of the squares with egg wash and fill with an equal portion of crawfish stuffing. Fold into a triangle and seal crimping edges with a fork. Brush each turnover with egg wash. Using the tip of a paring knife, make 2 tiny slits in each turnover to allow steam to escape. Place on a baking sheet and bake 12–15 minutes.




















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