Crawfish Gouda Recipe

INGREDIENTS:

• 1 can Robin’s Original Crawfish Étouffée
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• 2 cloves garlic crushed
• 2 tbsp butter
• 1/2 cup heavy whipping cream
• 3-4 tbsp parmesan cheese
• 1/4 cup vermouth
• 1 tbsp Chef Paul’s Seafood Magic Seasoning
• 1 lb round Gouda cheese cut in large slices
• 1/2 package frozen puff pastry

Over medium heat, sauté onions, parsley and garlic in butter until tender. Add cream, parmesan cheese, vermouth and Chef Paul’s Seafood Magic. Simmer until thickened. Add Robin’s Crawfish Étouffée, mix well. Set aside to cool. Defrost 1/2 package puff pastry. Place one layer of pastry on baking sheet. In center of pastry, place slices of Gouda (Note: as many or as few slices as you like). Top cheese with crawfish mixture. Place second layer of pastry on top, sealing edges. Brush with melted butter. Bake at 350° for 30 minutes. Serves 16-20.

Recipes:

• Crawfish Cardinale
• Crawfish Creole Casserole
• Crawfish Gouda Casserole
• Cajun Crawfish Pasta
• Crawfish and Corn Soup
• Cajun Benedict Crawfish with Artichokes
• Crawfish over Broiled/Grilled Fish
• Crawfish Gouda
• Crawfish Pie