Original Crawfish Nets Recipe

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Original Crawfish Nets Recipe
Yield - 6 Dinner sized appetizers

Ingredients
6 5”X5” PUFF PASTRY DOUGH
Crawfish & Stock
7 LBS BOILED CRAWFISH
2 GALLONS WATER
Crawfish Sauce
1/4 LB BUTTER
1/4 CUP FLOUR
1/2 BUNCH SHALLOTS (Chopped)
3 STALKS CELERY (Chopped fine)
1 PINT HEAVY WHIPPING CREAM
2 TOES GARLIC (Minced)
PINCH THYME

Method
Fold pastry shells as per diagram. Preheat oven to 350F and bake nets until they puff up and become golden brown.
Crawfish & Stock
Peel crawfish and place meat, fat and shells in separate bowls. Bring water to a boil and add shells to water. Cook for 40 minutes, strain shells from liquid and reduce crawfish stock until about 1 quart of liquid remains.
Crawfish Sauce
Place crawfish fat, butter and flour in a sauce pan on medium heat. Cook roux until light brown or for about 10 minutes, stirring constantly. Add shallots, celery, garlic and thyme; sauté for 5 minutes. Reduce heat and add cream, allow to simmer until cream starts to bubble, then add crawfish. Add 2-3 TBSP. stock or to taste. Freeze remainder of stock for next time.

Plate Presentation
Ladle sauce over nets and serve immediately. Garnish with fresh parsley sprigs.

Chef's Notes:
This is almost word for word my recipe that I was very fortunate to win First Place Appetizer in the 1987 Times-Picayune Cookbook and Recipe Contest. I have changed the recipe somewhat since it’s inception, try them both.

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