Vol-Au-Vent of Louisiana Seafood

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Sauté the green onions and shallots until they're limp.

2. 2

   Add the wine and bring it to a boil. Reduce until most of the liquid is gone. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil. (Also add tarragon at this point if using dried.)

3. 3

   Add crawfish tail meat. Cook for two more minutes, agitating the pan, until the heat is distributed equally throughout the now-steaming crawfish.

4. 4

   Put the vol-au-vents into the preheated oven for about two minutes. Remove from the oven, and spoon the crawfish into a puff pastry shell, until crawfish and sauce run over the top and onto the plate.