Crawfish Supreme in Puff Pastry Shells is an old recipe that made its debut many years ago in Baton Rouge.

There are several variations of this recipe, and you may even know it by a different name, but it’s basically crawfish tails, butter, cream, seasoning and a splash of sherry.

It was popular for small luncheons because it was easy to make and serve, plus it was so delicious. I remember my mother-in-law serving it to her bridge group with a side salad and a peach pickle on the plate.

The cold weather is delaying our new crawfish crop, but keep this recipe handy for when crawfish tails are plentiful.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.