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 

Instructions

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