Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Prepared or homemade
Mayonnaise
1 tb Minced celery
1 tb Minced shallots
1/2 ts Minced garlic
2 tb Chopped green onions
3 tb Ketchup
3 tb Creole mustard
1 ts Crystal hot sauce
Salt and pepper
1/2 lb Crawfish tails
1/2 c Masa
1/2 c Cornmeal
2 tb Essence
Oil for frying
Salt and pepper
2 lg Individual French bread
Loaves
1/2 c Chiffonade of lettuce
6 sl Tomatoes
Zaps potato chips or your
Favorite potato chips

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.

ESSENCE OF EMERIL SHOW#EE2299

Remoulade:

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