And finally we are ready to eat!
The champagne-infused roasted pear is fabulous with the toasted walnuts and blue cheese! Yum! I love the idea of this as a nice snack or appetizer plate.
I simply simmered the pears in one cup of water, one cup of champagne, 2 tablespoons of sugar-and a faint pinch of salt for about five minutes. I drained them and seared them in 1/2 tbsp of Olivio or equal olive oil to butter.
The Lousisiana Crawfish Etouffee is authentic, rustic and gets a double yum-yum! That's four yums, y'all!