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Ingredientes
- 1 c. Prepared or possibly homemade mayonnaise
- 1 Tbsp. Chopped celery
- 1 Tbsp. Chopped shallots
- 1/2 tsp Chopped garlic
- 2 Tbsp. Minced green onions
- 3 Tbsp. Ketchup
- 3 Tbsp. Creole mustard
- 1 tsp Crystal warm sauce Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Crawfish tails
- 1/2 c. Masa
- 1/2 c. Cornmeal
- 2 Tbsp. Bayou Blast see * Note Oil for frying Salt to taste Freshly-grnd black pepper to taste
- 2 lrg Individual French bread loaves
- 1/2 c. Chiffonade of lettuce
- 6 slc Tomatoes Zaps potato chips or possibly your favorite potato chips Abita beer Tabasco sauce as desired
Direcciones
- Preheat the fryer.
- For the remoulade: In a mixing bowl, combine all the ingredients and mix till incorporated. Season with salt and pepper. Chill till chilled, about 15 min, so the flavors will marry.
- For the crawfish: Season the crawfish with 1 Tbsp. of Bayou Blast. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining Tbsp. of Creole Seasoning. Toss the crawfish in the masa/cornmeal mix, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish till golden, about 3 to 4 min, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast.
- 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.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 2 servings | |
| Calories 1500 | |
| Calories from Fat 879 | 59% |
| Total Fat 99.53g | 124% |
| Saturated Fat 14.01g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1794mg | 75% |
| Potassium 848mg | 24% |
| Total Carbs 121.1g | 32% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.53g | 8% |
| Protein 35.96g | 58% |
