Crawfish Clemmons


Recipe courtesy of  Jyl  Benson, Kitchen and Culture and Ron Clemmons, New Orleans

Makes 18 hors d'oeuvres

  • 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

Crawfish Clemmons

Click image to enlarge



Melt butter in a skillet set over medium high heat. Add the green onion and parsley and sauté until wilted, about 4 minutes. Add the crawfish tails and garlic and cook until garlic is slightly fragrant, about 2 minutes. Add the cheese and the cream and cook until cheese is melted, about 5 minutes. Add the cayenne, salt, pepper and vermouth. Stir, reduce heat to medium-low, cover and cook until flavors marry and sauce is slightly thickened, about 15 minutes. Spoon heaping teaspoons of the sauce into the warm vol au vents. Serve at once.

Notes: 1.Puff pastry vol au vents are available fresh from the bakery or from the frozen bread section at most groceries. Pepperidge Farm is a popular frozen brand.2.This dish works well as a filling for vol au vents(puff pastry shells), tossed with pasta, or served as a dip (use less vermouth and cream and a bit more cheese).

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