Fried Crawfish Po'Boy With Remoulade Sauce Recipe - Cooking Index
Fried Crawfish Po'Boy With Remoulade Sauce Recipe - Cooking Index
| Remoulade | ||
| 1 cup | 237ml | Prepared or homemade mayonnaise |
| 1 tablespoon | 15ml | Minced celery |
| 1 tablespoon | 15ml | Minced shallots |
| 1/2 teaspoon | 2.5ml | Minced garlic |
| 2 tablespoons | 30ml | Chopped green onions |
| 3 tablespoons | 45ml | Ketchup |
| 3 tablespoons | 45ml | Creole mustard |
| 1 teaspoon | 5ml | Crystal hot sauce |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Crawfish | ||
| 1/2 lb | 227g / 8oz | Crawfish tails |
| 1/2 cup | 118ml | Masa |
| 1/2 cup | 31g / 1.1oz | Cornmeal |
| 2 tablespoons | 30ml | Bayou Blast - see * Note |
| Oil - for frying | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Individual French bread loaves (large) | |
| 1/2 cup | 118ml | Chiffonade of lettuce |
| 6 | Tomatoes | |
| Zaps potato chips or your favorite potato | ||
| Chips | ||
| Abita beer | ||
| Tabasco sauce - as desired |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the fryer.
For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.
For the crawfish: Season the crawfish with 1 tablespoon of Bayou Blast. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining tablespoon of Creole Seasoning. Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast.
To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of Tabasco.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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