• 2 tablespoons unsalted butter
• 1 cup green onion, chopped
• 1/2 cup fresh parsley, chopped
• 1 pound Louisiana crawfish tails
• 1 1/2 teaspoons (2 cloves) garlic, minced
• 3/4 pound smoked Gouda cheese, shredded or thinly sliced
• 3/4 cup heavy cream
• cayenne pepper to taste
• salt and freshly ground pepper to taste
• 1/2 cup dry vermouth
• 18 puff pastry vol au vent shells, heated according to package instructions and kept warm

Crawfish Clemmons

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• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

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• 1 head romaine lettuce
• 1 bunch of fresh asparagus
• 6 strips of bacon
• 2 tomatoes
• 1 cup smoked Gouda cheese, shredded
• 1 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon grated onion

Tomato and Asparagus Salad

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