Bunny Jumonville and Joy Mounger
Gouda Crawfish (Savory crawfish and cheese tucked inside puff pastry)
Serves 10 as an appetizer. Recipe is from “The Louisiana Crawfish Cookbook” by Bunny Jumonville and Joy Mounger. Corinne Cook said: “I also serve a larger slice of this as an entrée with a big green salad for lunch or dinner. The recipe calls for 1 sheet of puff pastry, but most of the time I stretch the recipe by dividing the crawfish filling between 2 sheets of puff pastry. I make two loaves instead of one. If I have a little more crawfish, I add it when making the two loaves; if not, I use only 1 pound. It is best if baked right before serving.”
2 tbls. butter
1 lb. crawfish tails
½ cup chopped green onions
½ cup chopped fresh parsley
2 cloves garlic, pressed or finely minced
1⁄3 cup heavy cream
3 tbls. Parmesan cheese
¼ cup dry vermouth OR white wine
1 tbl. seafood seasoning OR salt, black pepper & cayenne to taste
1 tsp. cornstarch if needed for thickening, optional
½ pkg. frozen puff pastry (use both sheets, dividing the filling, if you want to make smaller loaves), defrosted to room temperature
7 ozs. Gouda cheese, halved and sliced into ¼-inch-thick slices
1. Simmer butter, crawfish, onions, parsley and garlic until crawfish are tender.
2. Add cream, Parmesan cheese, vermouth and seasoning to taste. Simmer until most of the liquid is absorbed or thicken juices with cornstarch if desired. Set aside to cool.
3. Place defrosted sheet (or sheets) of pastry on lightly floured surface until completely thawed. Lightly flour top side if it’s moist and place on parchment-lined baking sheet.
4. Carefully pinch folded edges of pastry together if they have separated during thawing. If making 1 loaf, add all cheese and crawfish to the one sheet and line it up in center of long side, folding the short sides over the filling and sealing well. If making 2 loaves, divide mixture between the two sheets of pastry, placing half of mixture down the marked middle portion, or short sides. Place Gouda slices, leaving ½-inch margin on ends. Spoon crawfish over cheese. With fingertips dipped in water, or a pastry brush, wet ½ inch all around pastry then fold pastry over crawfish, sealing edges carefully and securely.
5. Brush tops with melted butter.
6. Bake in preheated 350-degree oven for 30 minutes. Slice and serve warm.