Pan Seared American Red Snapper, over a Cajun Sweet Potato Hash
Restaurant: Crescent Grille

Aris' Pairing For This Dish: 2003 Funky Llama - Chardonnay
Yield: Serves 4
Cajun Sweet Potato Hash
In a large pot melt butter.
Add diced Andouille sausage.
SautÚ for 2-3 minutes.
Add peppers, onions, garlic, celery, and corn.
SautÚ for another 5 minutes.
Season with salt, pepper, and cayenne.
Deglaze with bourbon.
After the flame has gone down add diced sweet potato and crawfish tails.
Stir, mixing all ingredients together.
Add chicken stock and cook until sweet potatoes are soft.
Add butter at the end to give the hash a nice glossy color.

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