Ingredients
- 2 pounds crawfish tails
- 1/2 cup buttermilk
- Essence, recipe follows
- 1 cup masa flour
- 1 cup flour
- 1 cup black olives, pitted and quartered
- 1 cup queen stuffed olives, quartered
- 2 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 tablespoons small diced celery
- 2 tablespoons chopped parsley
- 1 1/2 teaspoons fine ground black pepper
- 1/2 cup olive oil
- 1 cup Lemon Butter Sauce, recipe follows
- Garnish: 1/4 cup grated Parmigiano-Reggiano cheese and parsley leaves
Directions
In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated crawfish in the flour mixture and sift to remove any excess. Fry until golden, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
- LEMON BUTTER SAUCE
- 1 cup dry white wine
- 3 lemons, peeled and quartered
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
- 1 tablespoon finely chopped fresh parsley
Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
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