Turkey Medallions with Crawfish Etouffee Sauce

Mix flour with garlic powder, salt, black pepper and cayenne.

Dredge turkey medallions in seasoned flour.

In a heavy skillet, heat 1-inch oil to 375 degrees F. Fry turkey pieces for 2-3 minutes on both sides or until golden brown and the internal temperature reaches 165 degrees F. Remove from oil and keep warm.

In same skillet, drain oil, measure 1 cup oil back into skillet. Heat over high heat until oil is smoking. Remove from heat.

Add flour and stir to make a roux. Return to medium heat and cook until roux is dark brown.

Remove from heat and stir in 1/4 of diced vegetables, continuing to stir until mixture cools.

Bring stock to a boil, whisk in roux, a spoon at a time, bring to a boil and cook until the consistency of gravy, about 15 minutes.

Melt butter in another saucepan, add remaining vegetables, crawfish tail meat and remaining seasonings. Sauté until vegetables are tender.

Add to sauce and simmer for 10 minutes.

For each portion, arrange two turkey medallions on a heated dinner plate. Ladle crawfish etouffee sauce over medallions.

Garnish with green onions.