Fried crawfish po'boy with remoulade sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Prepared or homemade |
| 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 |
| Salt and pepper | ||
| ½ | pounds | Crawfish tails |
| ½ | cup | Masa |
| ½ | cup | Cornmeal |
| 2 | tablespoons | Essence |
| Oil for frying | ||
| Salt and pepper | ||
| 2 | larges | Individual French bread |
| Loaves | ||
| ½ | cup | Chiffonade of lettuce |
| 6 | slices | Tomatoes |
| Zaps potato chips or your | ||
| Favorite potato chips | ||
Directions
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: