Crawfish Rellenos with Red Bean Sauce

Crawfish Rellenos with Red Bean Sauce Ingredients

1 tb Olive oil	1/3 c Heavy cream
1/2 c Chopped onions	1/4 c Grated Monterey Jack cheese
1 Jalapeno, stemmed, seeded,	1 ts Minced jalapeno
2 Bay leaves	2 tb Bread crumbs
1 c Dried kidney beans, soaked	1 c Masa harnia
1/4 c Chopped fresh cilantro	1 c Flour
4 c Chicken stock	2 lg Egg whites,, beaten until
Salt and pepper	1 1/2 c Milk
RELLENOS	4 md Poblano peppers with their
1 tb Olive oil	Oil for frying
1/2 lb Crawfish tails,, chopped	1/2 c Cilantro sour cream
1/3 c Chopped green onions	1 tb Finely chopped parsley
2 ts Minced garlic	1 tb Brunoise red peppers
Essence

Instructions for Crawfish Rellenos with Red Bean Sauce

Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is hot, saut_ the onions and jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and continue saut_ing for 1 minute. Add the stock and bring up to a boil. Reduce the heat to a simmer and cook for about 2 hours or until the beans are very tender. Season with salt and pepper. Remove from the heat and puree, using a hand-held blender. For the rellenos: In a saut_ pan, heat the olive oil. When the oil is hot, saut_ the crawfish, green onions, and garlic for 2 minutes. Season with Essence. Add the cream and cheese. Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from the heat. Season with salt and pepper. Turn the mixture into a mixing bowl and allow to cool. In a mixing bowl, combine the masa with 1/2 cup of the flour. Season the mixture with Essence. Fold in the egg whites and add the milk 1/4 cup at a time, mixing thoroughly between additions until all the milk is incorporated and the mixture is smooth. In another bowl, combine the remaining flour and season with Essence. Fill each Poblano with 1/4 cup of the crawfish stuffing. Dip the peppers in the batter, letting the excess drip off and dredge in the seasoned flour, coating each side completely. Fry the rellenos until golden brown, about 3-4 minutes. Remove from the fryer and drain on a paper-lined plate. Season the rellenos with Essence. Spoon the sauce in the center of the plate. Lay the rellenos in the center of the sauce. Garnish with the cilantro sour cream, parsley, and peppers. Yield: 4 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW #EE2403 From: Meg Antczak Date: Mon, 2 Dec 1996 08:25:49 -0500

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Beans	Bread crumbs	Chicken Stock
Cilantro	Cream	Egg	Flour
Garlic	Jalapeno	Masa	Milk
Olive Oil	Onion	Parsley

for flavor and categorization

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