Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Prepared or homemade |
\N \N | Mayonnaise |
1 tablespoon | Minced celery |
1 tablespoon | Minced shallots |
½ teaspoon | Minced garlic |
2 tablespoons | Chopped green onions |
3 tablespoons | Ketchup |
3 tablespoons | Creole mustard |
1 teaspoon | Crystal hot sauce |
\N \N | Salt and pepper |
½ pounds | Crawfish tails |
½ cup | Masa |
½ cup | Cornmeal |
2 tablespoons | Essence |
\N \N | Oil for frying |
\N \N | Salt and pepper |
2 larges | Individual French bread |
\N \N | Loaves |
½ cup | Chiffonade of lettuce |
6 slices | Tomatoes |
\N \N | Zaps potato chips or your |
\N \N | Favorite potato chips |
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 Essence. In a mixing bowl, mix the masa and cornmeal together.
Season with the remaining tablespoon of Essence. 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 3-4 minutes, stirring constantly.
Remove from the fryer and drain on a paper-lined plate. Season with Essence. To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place ½ 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.
ESSENCE OF EMERIL SHOW#EE2299
Remoulade: