Fried crawfish po'boy with remoulade sauce

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.



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