J9 says:
"Chef Eric Veney of Muriels Jackson Square won the Iron Chef New Orleans competition with this recipe. He was by far my favorite chef I have ever worked with!
I cannot say enough about this recipe, this is my absolute favorite dish of all time. Permission to submit by Muriels Jackson Square, New Orleans.
www.muriels.com
"
Crawfish Sauce:
1 oz. yellow onion diced
1/2 oz.bellpepper diced
1 oz. tomato diced
1/4 t. garlic chopped
1 t. creole seasoning
4 oz. crawfish tails or 50 ct shrimp
1 oz. white wine
1 oz. unsalted butter
1 t. oil
salt/pepper to taste
crepes
Crepe Stuffing:
3 oz goat cheese
2 oz creme cheese
1/2 t shallot chopped
1/2 t chives chopped
1/4 t salt1/4 t pepper
Mix all, pipe into crepes, roll up, sit aside.
You can use store bought crepes or make them from scratch. PM me if you would like to know how to make crepes.
Place oil in saucepan over medium-high heat, add onions and bellpeppers
sautee until softened.
Add tomato, garlic, and creole seasoning. Sautee 30 seconds.
Add crawfish or shrimp sautee 30 seconds more, then add white wine.
Reduce slightly, then add butter.
Salt and Pepper to taste, pour over warm crepes.