Recipe - Crawfish Rellenos With Red Bean Sauce

1 tablespoon Olive oil
One half cup Chopped onions
1 Jalapeno, stemmed, seeded,
and minced
2 Bay leaves
1 cup Dried kidney beans, soaked
overnight, and drain
One fourth cup Chopped fresh cilantro
4 cup Chicken stock
Salt and pepper

RELLENOS
1 tablespoon Olive oil
One half pound Crawfish tails,, chopped
1/3 cup Chopped green onions
2 teaspoon Minced garlic
Essence
1/3 cup Heavy cream
One fourth cup Grated Monterey Jack cheese
1 teaspoon Minced jalapeno
2 tablespoon Bread crumbs
1 cup Masa harnia
1 cup Flour
2 lg Egg whites,, beaten until
foamy
1 One half cup Milk
4 md Poblano peppers with their
stems, roasted and peeled,
slit up one side, and
seeded
Oil for frying
One half cup Cilantro sour cream
1 tablespoon Finely chopped parsley
1 tablespoon Brunoise red peppers

Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot,
saut_ the onions and jalapenos for 1 minute. Add the bay leaves, beans, and
cilantro and continue saut_ing 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 handheld blender. For the rellenos: In a saut_ pan,
heat the olive oil. When the oil is hot, saut_ the crawfish, green onions,
and garlic for 2 minutes. Season with Essence. 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 One half cup of the
flour. Season the mixture with Essence.

Fold in the egg whites and add the milk One fourth 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 Essence. Fill each Poblano with One fourth 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 34 minutes. Remove from the fryer and drain on a paperlined
plate. Season the rellenos with Essence. 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.

Yield: 4 servings
Posted to MCRecipe Digest V1 #326

Recipe by: ESSENCE OF EMERIL SHOW #EE2403

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 08:25:49 0500