CRAWFISH YVONNE

Ingredients:

6 ounces Louisiana crawfish
3 ounces portobello mushrooms - sliced and sauteed
1 large artichoke bottoms steamed and sliced
1 Tbsp. clarified butter
Pinch parsley
Pinch cayenne pepper
Pinch white pepper
1/2 tsp. minced garlic

Chef: Ross Eirich, Galatoire's

In a skillet, saute the crawfish, sliced portobello mushrooms, sliced artichoke bottoms in the clarified butter. Season with cayenne and white pepper and salt. Serve on dinner plate. Garnish with parsley. Makes 1 serving.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.