Fried Crawfish Po'boy With Remoulade Sauce
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Fried Crawfish Po'boy With Remoulade Sauce
  Fried    Crawfish    Sauces  
Last updated 6/12/2012 12:59:35 AM. Recipe ID 22589. Report a problem with this recipe.
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      Title: Fried crawfish po'boy with remoulade sauce
      Yield: 4 Servings
      1 c  Prepared or homemade
      1 tb Minced celery
      1 tb Minced shallots
    1/2 ts Minced garlic
      2 tb Chopped green onions
      3 tb Ketchup
      3 tb Creole mustard
      1 ts Crystal hot sauce
           Salt and pepper
    1/2 lb Crawfish tails
    1/2 c  Masa
    1/2 c  Cornmeal
      2 tb Essence
           Oil for frying
           Salt and pepper
      2 lg Individual French bread
    1/2 c  Chiffonade of lettuce
      6 sl Tomatoes
           Zaps potato chips or your
           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 1/2 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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Recipe ID 22589 (Apr 03, 2005)

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