Crawfish rellenos with red bean sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ½ | cup | chopped onions |
| 1.00 | jalapeno; stemmed, seeded, | |
| 1 | and minced | |
| 2.00 | bay leaves | |
| 1.00 | cup | dried kidney beans; soaked overnight |
| 1 | and drained | |
| ¼ | cup | chopped fresh cilantro |
| 4.00 | cup | chicken stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === for the rellenos === | |
| 1.00 | tablespoon | olive oil |
| ½ | pounds | crawfish tails; chopped |
| ⅓ | cup | chopped green onions |
| 2.00 | teaspoon | minced garlic |
| 1 | bayou blast; see * note | |
| ⅓ | cup | heavy cream |
| ¼ | cup | grated monterey jack cheese |
| 1.00 | teaspoon | minced jalapeno |
| 2.00 | tablespoon | bread crumbs |
| 1.00 | cup | masa harnia |
| 1.00 | cup | flour |
| 2.00 | large | egg whites; beaten until foamy |
| 1½ | cup | milk |
| 4.00 | medium | poblano peppers with stems; roasted, peeled, |
| 1 | slit up one side and seeded | |
| 1 | oil; for frying | |
| ½ | cup | cilantro sour cream |
| 1.00 | tablespoon | finely-chopped parsley |
| 1.00 | tablespoon | brunoise red peppers |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot, saute the onions and jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and continue sauteing for 1 minute. Add the stock and bring up to a boil. Reduce the heat to a simmer and cook for about 2 hours or until the beans are very tender. Season with salt and pepper. Remove from the heat and puree, using a hand-held blender. For the rellenos: In a saute pan, heat the olive oil. When the oil is hot, saute the crawfish, green onions, and garlic for 2 minutes. Season with Bayou Blast. Add the cream and cheese. Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from the heat. Season with salt and pepper. Turn the mixture into a mixing bowl and allow to cool. In a mixing bowl, combine the masa with ½ cup of the flour. Season the mixture with the Creole seasoning. Fold in the egg whites and add the milk ¼ cup at a time, mixing thoroughly between additions until all the milk is incorporated and the mixture is smooth. In another bowl, combine the remaining flour and season with Bayou Blast. Fill each Poblano with ¼ cup of the crawfish stuffing. Dip the peppers in the batter, letting the excess drip off and dredge in the seasoned flour, coating each side completely. Fry the rellenos until golden brown, about 3 to 4 minutes. Remove from the fryer and drain on a paper-lined plate.
Season the rellenos with Bayou Blast. Spoon the sauce in the center of the plate. Lay the rellenos in the center of the sauce. Garnish with the cilantro sour cream, parsley, and peppers. This recipe yields 4 servings,
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2403 broadcast 11-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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