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1
In a large saucepan heat oil over medium-high heat.
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2
When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted.
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3
Add rice and saute for 1 to 2 minutes, stirring constantly, until grains begin to look opaque.
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4
Add wine and cook until evaporated, stirring constantly.
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5
Add 3/4 cup of the stock, lemon juice, salt and pepper.
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6
Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice.
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7
After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly.
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8
Add crawfish tails, heavy cream, half of the Parmesan cheese and parsley, and stir well to combine.
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9
Remove from heat, let sit for 5 minutes before serving, garnished with CRISPY EGGPLANT and remaining Parmesan cheese.
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10
In a bowl, combine the flour with 1 tablespoon of the Creole seasoning.
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11
In another bowl, whisk egg together with the milk.
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12
In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning.
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13
Dredge eggplant batons in the seasoned flour.
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14
Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess.
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15
In a large skillet over medium-high heat, heat olive oil until very hot.
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16
Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes.
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17
With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt.
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18
Serve immediately on top of CRAWFISH-ARTICHOKE RISOTTO, garnished with remaining grated Parmesan cheese.
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19
Combine all ingredients thoroughly.
