Fried Crawfish Po'Boy with Remoulade Sauce (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 1

Ingredients:

1 cup prepared or homemade 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 crystal hot sauce

salt and pepper

1/2 pound crawfish tails

1/2 cup masa

1/2 cup cornmeal

2 tablespoons essence, recipe follows

oil for frying

salt and pepper

2 large individual french bread loaves

1/2 cup chiffonade of lettuce

6 slices of tomatoes

zaps potato chips or your favorite potato chips

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:

1. Remoulade:
2. 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.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup

By RecipeOfHealth.com