1 tb Sesame oil
1 Yellow onion — juilliened
1 Red bell pepper —
Juilliened 1 Yellow bell pepper —
Julienned 1 Green bell pepper —
Juilliened 1 bn Green onion — sliced
6 oz Bok choy — juilliened
4 oz Can bamboo shoots
2 oz Shiitake mushrooms —
Sliced 2 Carrot — julienned
1 lb Crawfish tails
2 tb Hoisin sauce
3 tb Soy sauce
2 tb Fresh ginger
2 Cloves garlic — mince
1/2 ts Cayenne pepper
1/4 ts Cracked black pepper
1/4 ts Pink peppercorns
Salt to taste 1 lb Melted butter
1 lb Filo dough
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