Name: Fried Crawfish Po'boy with Remoulade Sauce
Ingredients: 1 c Prepared or homemade mayonnaise; 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 loaves; 1/2 c Chiffonade of lettuce; 6 sl Tomatoes; Zaps potato chips or your favorite potato chips

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood	French		1	Servings

INGREDIENTS

1	c	Prepared or homemade mayonnaise
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 loaves
1/2	c	Chiffonade of lettuce
6	sl	Tomatoes
		Zaps potato chips or your favorite potato chips

INSTRUCTIONS

REMOULADE
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 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.
Posted to recipelu-digest by molony <[email protected]> on Feb 24, 1998

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