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
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