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Receta Fried Crawfish Po'boy With Remoulade Sauce
by Global Cookbook

Fried Crawfish Po'boy With Remoulade Sauce
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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

  1. Preheat the fryer.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 2 servings.