Big Al's Fried Egg Plant with Crawfish Sauce
Source of Recipe
my own
Recipe Introduction
I had a really good version of this at the Destrehan Plantation Festival. This is my copycat attempt. It came out pretty good.
I do not have exact measurements since it was experimental (twice).
Below is the recipe for the crawfish sauce to put on top of the fried eggplant.
List of Ingredients
* 1 stick of butter
* 1 medium onion - diced
* 3 ribs of celery - diced
* fresh parsley ( probably 2 T)
* Cajun Seasoning (like Tony C's) *to taste
* Red pepper flakes *to taste
* garlic powder- *to taste
* 1 pt. whipping cream
* Hot sauce- a bunch of shakes
* 1 lb crawfish tales (see note #1)
* Browned flour/ dry roux (see note #2)
plus whatever you need for your fried eggplant!!!
Recipe
Directions: Melt butter over medium heat. Saute' onions and celery until soft.
Add cajun seasoning, red flakes, and garlic powder. Stir. Slowly add the cream and mix (slowness helps the butter not separate). Add the hot sauce, parsley, and garlic powder. Heat over a medium/low heat to let the sauce reduce. It will never get as thick as you would want an eggplant topping. This is why you add the dry roux to thicken it. I added the crawfish tails before I added the roux.
Once it was the right thickness and I adjusted the to taste items. I kept the sauce warm while I fried the eggplant. Top the eggplant, eat and enjoy!
Note #1: I always have packs of frozen crawfish tails on hand. Once they are thawed, they MAY smell fishy. If you rinse them in water or soak them in milk, the smell usually goes away.
Note #2: Having pre-browned flour handy is always helpful for gravies and thickening. Basically, it is a dry roux. I make this several cups at a time by placing flour in a baking dish at 350 degrees. Every 5 minutes, I stir. I continue this until it is a nice brown (copper).
|
|
member logon
