Fried Crawfish Po'boy With Remoulade Sauce Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2
Ingredients:
***REMOULADE***
1 cup Prepared or homemade mayonnaise
1 tablespoon Minced celery
1 tablespoon Minced shallots
1/2 teaspoon Minced garlic
2 tablespoons Chopped green onions
3 tablespoons Ketchup
3 tablespoons Creole mustard
1 teaspoon Louisiana hot sauce
Salt; to taste
Freshly-ground black pepper; to taste
***CRAWFISH***
1/2 pound Crawfish tails
1/2 cup Masa
1/2 cup Cornmeal
2 tablespoons Creole seasoning
Oil; for frying
Salt; to taste
Freshly-ground black pepper; to taste
2 large Individual French bread loaves
1/2 cup Chiffonade of lettuce
6 slices Tomatoes
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 half the Creole seasoning. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining Creole seasoning.
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 to 4 minutes, stirring constantly.
Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning.
To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes.
This recipe from CDKitchen for Fried Crawfish Po'boy With Remoulade Sauce serves/makes 2
Recipe ID: 69316
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