| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | 1 | Servings | |
INGREDIENTS
| 1 | c | Prepared or homemade |
| mayonnaise | ||
| 1 | T | Minced celery |
| 1 | T | Minced shallots |
| 1/2 | t | Minced garlic |
| 2 | T | Chopped green onions |
| 3 | T | Ketchup |
| 3 | T | Creole mustard |
| 1 | t | Crystal hot sauce |
| Salt and pepper | ||
| 1/2 | lb | Crawfish tails |
| 1/2 | c | Masa |
| 1/2 | c | Cornmeal |
| 2 | T | Essence |
| Oil for frying | ||
| Salt and pepper | ||
| 2 | Individual French bread | |
| loaves | ||
| 1/2 | c | Chiffonade of lettuce |
| 6 | Tomatoes | |
| Zaps potato chips or your | ||
| favorite potato chips |
INSTRUCTIONS
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 <molony@scsn.net> on Feb 24, 1998
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