Recipe - Fried Crawfish Poboy With Remoulade Sauce

REMOULADE
1 cup Prepared or homemade
mayonnaise
1 tablespoon Minced celery
1 tablespoon Minced shallots
One half teaspoon Minced garlic
2 tablespoon Chopped green onions
3 tablespoon Ketchup
3 tablespoon Creole mustard
1 teaspoon Crystal hot sauce
Salt and pepper
One half pound Crawfish tails
One half cup Masa
One half cup Cornmeal
2 tablespoon Essence
Oil for frying
Salt and pepper
2 lg Individual French bread
loaves
One half cup Chiffonade of lettuce
6 sl Tomatoes
Zaps potato chips or your
favorite potato chips

ESSENCE OF EMERIL SHOW#EE2299

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 34
minutes, stirring constantly. Remove from the fryer and drain on a
paperlined plate. Season with Essence. To assemble, slice the bread in
half, spread the remoulade on both sides of the bread. Place One half of the
fried crawfish on the remoulade. Top with the chiffonade of lettuce and
cut or sliced up tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of
Tabasco.

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998