In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Dean Berthelot from Ray's in the City prepares oysters rockerfeller and crawfish etouffee.

Click here for Chef Dean Berthelot's Profile

Rockefeller Stuffing

2 strips bacon
1 ea shallot
1/2 tsp garlic minced
1/4 ea Yellow Onion
2 oz Pernod
8 oz Fresh Spinach
1 cup reduced heavy cream
1/4 cup grated parmesan cheese
1/8 tsp salt

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares crawfish ravioli and BBQ shrimp.

Click here for Chef Chris Montero's Profile

Crawfish Won Ton "Ravioli" with Roasted Tomato Butter Sauce

For 6 main-dish servings, allowing 4 or 5 won tons per serving plus several left over for freezing.

For the filling
1/4 cup olive oil

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, host Margit Bisztray Ashley Reece, and Gator from Blue Orleans prepare Red Bean Pancake w/ Scallops & Crawfish and Shrimp & Scallops on Tasso Grits.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Juan Palerm of Trader Vic's shows us how to make Fresh Grouper & Crawfish.