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    Sandwich: Fried Crawfish Po' Boy

    Source of Recipe

    Emeril Lagasse

    Recipe Introduction

    For essence spice mix, see sauces/seasonings category

    List of Ingredients

    1 cup 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 hot sauce
    1/2 pound crawfish tails
    1/2 cup masa corn flour
    1/2 cup cornmeal
    2 tablespoons essence
    oil for frying
    2 large individual french bread loaves
    1/2 cup chiffonade of lettuce
    6 slices tomatoes

    Recipe

    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.

 

 

 


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