Ingredients - (Serves 2 appetizer portions)

4 ounces Louisiana crawfish tails
2-4 ounce portions of sweetbreads (poached, pressed and breaded)
1 Tbsp. olive oil
1 tsp. chopped shallots
½ cup sliced shitake mushrooms
½ clove garlic chopped
¼ tsp. chopped thyme and chives
2 ounces red wine
2 ounces demi glace
1 tsp. unsalted butter
Salt and pepper to taste

Heat oil in medium saute pan till hot. Add sweetbreads and cook till golden on each side. Remove sweetbreads and place in warm oven. Add shallots to pan and cook till clear. Place garlic in pan and toss, add mushrooms and cook for two minutes. Deglaze pan with red wine and reduce by half, add demi, herbs and reduce by half. Toss crawfish in pan till heated through. Finish by swirling butter in sauce till fully incorporated. Place sweetbread in center of plate and top with sauce evenly distributing crawfish and mushrooms equally.

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.