Best 2 Fried Crawfish Rémoulade Recipes
**Fried Crawfish Rémoulade: A Symphony of Southern Flavors**
In the heart of Louisiana, where the bayous flow and the air is thick with the scent of spices, lies a culinary treasure that embodies the essence of Southern decadence: Fried Crawfish Rémoulade. This iconic dish is a symphony of textures and flavors, a harmonious blend of crispy, succulent crawfish, and a creamy, tangy sauce that awakens the taste buds. As you bite into a golden-brown crawfish, the crispy exterior yields to a tender, juicy interior, releasing a burst of savory goodness. The accompanying rémoulade, a velvety emulsion of mayonnaise, Creole mustard, and a symphony of herbs and spices, adds a layer of complexity that elevates the crawfish to new heights. Served with a side of crispy French fries and a cold beer, Fried Crawfish Rémoulade is a quintessential Southern experience, a dish that embodies the region's rich culinary heritage and its passion for bold, flavorful cuisine.
**Recipes Included in the Article:**
1. **Fried Crawfish Rémoulade:** The star of the show, this recipe takes you step-by-step through the process of preparing and frying crawfish, along with instructions for making a classic rémoulade sauce.
2. **Crawfish Étouffée:** A hearty and flavorful stew featuring tender crawfish simmered in a rich sauce made with tomatoes, Creole spices, and the holy trinity (onion, celery, and bell pepper).
3. **Crawfish Beignets:** A delightful appetizer or snack, these beignets are made with a light and airy dough filled with a savory crawfish filling.
4. **Crawfish Pie:** A comforting and classic dish, this pie features a flaky crust filled with a creamy crawfish filling, topped with a golden-brown crust.
5. **Crawfish Cornbread:** A Southern staple, this cornbread is made with fresh cornmeal and tender crawfish, resulting in a moist and flavorful loaf.
6. **Crawfish Salad:** A refreshing and light salad featuring succulent crawfish, crisp vegetables, and a tangy dressing.
FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
Provided by PaulaG
Categories Crawfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
- If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
- Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
- Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
- Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
- Dip the slices in the beaten eggs and then coat with cornmeal.
- Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
- To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.
Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8
FRIED CRAWFISH RéMOULADE
Categories Mustard Shellfish Appetizer Fry Horseradish Chill Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first course
Number Of Ingredients 13
Steps:
- In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Rémoulade may be made 1 day ahead and kept chilled, covered.
- In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390°F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.
- In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.
Tips:
- To save time, buy pre-cooked crawfish tails. You can also use frozen crawfish tails, but be sure to thaw them completely before cooking.
- If you're using fresh crawfish, you'll need to boil them before frying. To do this, bring a large pot of water to a boil and add the crawfish. Boil for 3-5 minutes, or until the crawfish are cooked through.
- Be sure to season the crawfish well before frying. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and cayenne pepper.
- To make the remoulade sauce, simply combine all of the ingredients in a bowl and whisk until smooth. You can adjust the amount of mayonnaise, Dijon mustard, and Creole mustard to taste.
- Serve the fried crawfish with the remoulade sauce and your favorite sides, such as french fries, onion rings, or coleslaw.
Conclusion:
Fried crawfish is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're having a party or just want a quick and easy meal, fried crawfish is sure to please everyone. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed.
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