Ingredients Jump to Instructions ↓

  1. 1 tb Sesame oil

  2. 1 Yellow onion -- juilliened

  3. 1 Red bell pepper --

  4. Juilliened 1 Yellow bell pepper --

  5. Julienned 1 Green bell pepper --

  6. Juilliened 1 bn Green onion -- sliced

  7. 6 oz Bok choy -- juilliened

  8. 4 oz Can bamboo shoots

  9. 2 oz Shiitake mushrooms --

  10. Sliced 2 Carrot -- julienned

  11. 1 lb Crawfish tails

  12. 2 tb Hoisin sauce

  13. 3 tb Soy sauce

  14. 2 tb Fresh ginger

  15. 2 Cloves garlic -- mince

  16. 1/2 ts Cayenne pepper

  17. 1/4 ts Cracked black pepper

  18. 1/4 ts Pink peppercorns

  19. Salt to taste 1 lb Melted butter

  20. 1 lb Filo dough

  21. In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and saute. Add green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and saute. Add remaining ingredients, cook until al dente. Place mixture in collander, allow to drain and cool. Melt butter, place filo sheets on work surface. Brush melted butter in between sheets (7 sheets total) Place crawfish mixture at bottom end. Roll tightly and seal with melted butter. Place in 350 degree oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve studel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp Source: Chef Brit Shockley of Broussards Catering... Febuary Cooking Class at The Kitchenary Serve with Plum Ginger Sauce and Leek Mustard Sauce Source: Brit Shockley, Febuary Cooking Class at the Heymann Kitchenary Recipe By : Rhonda Guilbeaux


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