Instructions: In a heavy skillet cook onion and bell pepper in butter, covered, over moderately-low heat, stirring occasionally, until softened but not browned. Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes. Stir in tomatoes and reserved puree, water, and cayenne and simmer, stirring, until thickened slightly, about 1 minute. Stir in crawfish and heat mixture over moderate heat until just hot. Etouffee may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffee before proceeding. Stir in scallions and salt to taste.

In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add mesclun and toss well.

Spoon etouffee into warm pastry shells and arrange mesclun around shells.

This recipe yields 8 first course servings.

Comments: The crawfish are available from January through June by mail order from

Louisiana Premium Seafood

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