Try this Fried Crawfish Poboy with Remoulade Sauce recipe, or contribute your own.
Suggest a better descriptionESSENCE OF EMERIL SHOW#EE2299 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. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (4483g) | ||
Recipe Makes: 1 | ||
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Calories: 4084 | ||
Calories from Fat: 518 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.5g | 77 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 239.7mg | 74 % | |
Sodium 8404.8mg | 290 % | |
Potassium 9527.1mg | 251 % | |
Total Carbohydrate 730.9g | 215 % | |
Dietary Fiber 64.9g | 260 % | |
Sugars, other 666g | ||
Protein 185.8g | 265 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4084
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