2 oz. Chopped Scallions
2 oz. Diced Red Pepper
1 oz. Diced Yellow Pepper
1 oz. Diced Green Pepper
2 oz. Diced Celery
1 oz. Diced Onion
¼ oz. Diced Carrot
4 oz. Crawfish
2 oz. Julienned Tasso Ham
4 oz. Lentils
Canola oil to sauté
1 tsp. Lemon juice
4 dashes Worcestershire sauce
6 dashes Tabasco Sauce
Chopped parsley for color
1/2 tsp. Chopped Thyme
1 clove Garlic, peeled and minced
Stax’s Seasoning to taste
4 oz. White Wine
4 oz. Chicken stock
2 oz. Whole butter
Clarified butter to sauté

Soak the lentils overnight and then cook in chicken stock and butter until tender.

In a sauté pan with Canola oil, sauté the carrots and celery. Add the peppers and onions and half the scallions. When onions are translucent, reduce heat to medium. Add the garlic and thyme then season with Stax’s seasoning. Deglace the pan with white wine sauce and add the Worcestershire sauce, parsley and Tabasco sauce. Add the chicken stock, return to high heat and reduce by half. To the reduction, add the Tasso ham and lentils. Add the balance of the scallions and the rest of the fresh diced vegetables for color.

In a separate pan in clarified butter, sauté the crawfish tails with Stax’s seasoning and lemon juice until the tails curl.

In your serving bowl, alternately layer the lentil mixture with the crawfish tails. Garnish with fresh chopped parsley and whole crawfish.