1 green tomato, thinly sliced
seasoned flour
half and half (milk and cream)
1/2 cup crawfish tails with fat
1/4 cup sliced bell pepper
1/4 cup sliced red onion
1 tablespoon Paul Prudhomme's Seafood Magic
1/2 cup Hollandaise
2 tablespoons butter

Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F degrees. Meanwhile, heat a skillet or flat cooking surface to medium high. Sauté peppers, onions and crawfish with seasonings.

On a warm plate, place your Hollandaise sauce (spread evenly). Arrange tomatoes on sauce and top with crawfish mixture.

Garnish with chopped parsley and orange curls.

Now enjoy a little part of Shucker's Oyster Bar, Ridgeland MS.

Submitted by: ROBBIE REDD