The Food Show
Crawfish with Morel Mushrooms
Soak the morels in water to reconstitute them. Change the water several times to get all the inevitable sand out of their many fissures.
Melt the butter in a skillet and sauté the crawfish tails and the morels until they're hot all the way through--about two minutes.
Add the shallots, tarragon, chives, salt and cayenne, and cook for about a minute more.
Divide the rice on plates and spoon the crawfish mixture over it.
1 1/2 lbs. fresh crawfish tails
1 oz. dried morel mushrooms (or 4 oz. fresh, if you're lucky enough to have them)
2 Tbs. butter
1 Tbs. French shallots, chopped
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chives
1/4 tsp. salt
1 1/2 cups cooked rice