Crawfish and Brussels Sprouts
To prepare the Brussels sprouts, first cut off the bottom end and peel off the first layer of leaves, then cook them in boiling salted water for 3 - 4 minutes or until you are able to stick a small knife in the bottom with little resistance.
In a medium skillet heat olive oil add the onion, celery, garlic, and Brussels sprouts. Cook for a couple of minutes then add crawfish tails and deglaze with white wine. Add chicken stock and bring to a simmer. Cook until the stock is almost gone. Add the butter and serve when butter is melted.