2 Tbsp. extra virgin olive oil
6 oz. Andouille sausage, cut into ¼ inch pieces
1/4 cup minced onions
¼ cup minced red bell pepper
¼ cup minced celery
1/2 tsp minced garlic
2 tsp. Creole seasoning (I used Emeril’s Essence)
1/3 cup dry white wine
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
½ tsp Worchestershire Sauce
¼ tsp. hot sauce, or to taste
15 cooked peeled crawfish tails (or 1/3 pound cooked and peeled shrimp cut into ½ inch pieces)
4 oz. Havarti cheese, shredded
1 package (15 count) Athens Mini Fillo Shells
2 Tbsp minced green onions
1 Tbsp minced parsley leaves
Preheat oven to 350 degrees Fahrenheit.
In a medium sauté pan heat 1 Tbsp olive oil over medium-high heat, add Andouille sausage and sauté until lightly browned. Remove to paper towel and drain.
Add remaining Tbsp olive oil to pan, add onions, bell pepper and celery and sauté until softened, about 7 minutes, add garlic and Creole seasoning and sauté for another minute or two until fragrant. Add white wine and simmer until reduced in half. Add salt, pepper, Worcestershire sauce and hot sauce. Remove from heat and allow to cool in a medium bowl for about 15 minutes. Add Andouille sausage and shredded Havarti cheese and mix well.
Place a heaping tablespoon of the mixture into each Athens Mini Fillo Shell. Transfer each shell to baking sheet. Place in oven for 4-5 minutes, remove and top each filled phyllo shell with a crawfish tail and return to oven for another 4-5 minutes.
Remove from oven and top each shell with a sprinkling of green onions and parsley. Serve.
Makes 15 appetizers.