1/3 cup extra virgin olive oil

4 cups Portabella mushrooms, medium diced

1 Tbsp. Frank Davis Vegetable Seasoning

4 Tbsp. vegetable oil

1/4 cup all purpose flour

1 cup mixed fresh seasoning vegetables, finely chopped

2 cups Campbell's vegetable broth

3/4 cup Pinot Grigio white wine

1 ounce fresh basil, chiffonaded

2 tsp. Frank Davis Hot Sauce

6 cups red potatoes, boiled tender firm

1/3 cup melted butter

2 lbs. Louisiana crawfish tails, pre-cooked

2 tsp. Frank Davis Seafood Seasoning

2 cups blended six-cheese mixture

1 bunch curly leaf parsley for garnish

1 box of Triscuits for accompaniment

First, take a 12-inch heavy aluminum skillet, place it on the stovetop over a medium-high flame, and heat the olive oil to just sizzling. Then drop in the diced mushrooms and stir them around until each piece is evenly coated with the olive oil. At that point, sprinkle the mushrooms with a little vegetable seasoning and saute them until they soften, darken, and exude a rich liqueur that will flavor the oil.

In the meantime, while the mushrooms are bronzing, take a second skillet, place it on the stovetop over a medium-high flame, and heat the vegetable oil to just sizzling. Then when the temperature is up, begin whisking in the all purpose flour a little at a time until a rich, deep Cajun roux develops (but be really careful not to stop stirring, otherwise the flour will burn and the roux will taste bitter instead of nutty).

Now, when the roux reaches a rich dark color, immediately drop in the chopped vegetable seasonings, combine them uniformly with the roux, and stir in the vegetable broth, the white wine, the shredded basil, and the hot sauce. Then simmer the resultant gravy until it becomes smooth and velvety (about 4 minutes or so) and remove the skillet from the fire. Let the mixture cool momentarily.

While this process is taking place, put the diced potatoes into a pot of boiling water and cook them until they are just fork tender (ever so tender crisp). Once they're done, drain off the boiling liquid and set them aside momentarily. Now you're ready to begin building your casserole layers:

1-Take a baking pan large enough to accommodate all the ingredients and rub down the insides with softened butter.

2-Spread an even layer of the hot potatoes into the baking pan and drizzle on about half of the melted butter.

3-Next evenly spread about half of the gravy over the potatoes and follow that up with an even layer of Portabella mushrooms. Then generously sprinkle on some of the Frank Davis Vegetable Seasoning.

4-Now evenly spread a layer of crawfish tails on top of the mushrooms and season them liberally with the Frank Davis Seafood Seasoning. Once this is done, evenly ladle the remaining gravy over the crawfish and top the entire casserole with a heavy layer of the six-cheese mixture. All that's left now is to slide the pan onto the center rack of a 350 degree oven and bake the casserole uncovered until the cheese melts and turns all hot and bubbly (which should take about 20-25 minutes to heat all the way through.)

When you're ready to eat, spoon out a generous helping in the center of a soup bowl, garnish with a sprig of curly parsley, and serve with a stack of garlic-flavored Triscuits, a chilled tossed salad, and a glass of frosty iced tea.


Chef's Notes:

1. For an even more robust casserole, you can add in an extra pound of crawfish tails.

2. You can find the six-cheese blend in the dairy section of your supermarket or you can make your own by uniformly tossing together shredded mozzarella, asiago, Parmesan, Romano, Monterey Jack, and medium-sharp cheddar.

3-To 'chiffonade' the basil, stack one leaf on top of the other, roll them up, and slice the roll into extremely thin strips.