Fried Crawfish Po'boy With Remoulade Sauce Recipe

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 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 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.

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