Crawfish Tails with Creole Mustard Sauce
Recipe courtesy of Chef Joe Fasy.
as seen on episode “Crawfish“, Season 7
Ingredients:
- 16 cleaned crawfish tails
- 2 cups corn flour seasoned with 1 tablespoon of your favorite Cajun seasoning
- 1 quart peanut oil for frying
For the Batter:
- 6 eggs, beaten
- ¾ cup all-purpose flour
- ½ cup milk
- ½ cup Texas Pete Hot Sauce
For the Creole Mustard Sauce:
- ½ cup Mayonnaise
- ½ cup Creole Mustard
- ½ tsp prepared horseradish
- 1 tsp Worcestershire Sauce
- Juice of one lemon
Directions:
- To clean the crawfish, cut off the tip of the head behind the eyes. Remove the two rock-like calcium deposits behind the tip of the head. Rinse the crawfish carefully so you don’t wash out the fat in the head. Pat dry with paper towels.
- To make the batter, whisk all the ingredients together until smooth.
- Dip the crawfish in the batter, then into the corn flour. Heat the oils in a large sauté pan or skillet and cook the crawfish until golden brown on both sides, about three to four minutes.
- To make the sauce, whisk all the ingredients together until thoroughly blended. Put one-fourth cup of the sauce on each serving plate. Place four fried crawfish in the sauce.
- Heat large sauté pan over medium-high heat and add 3 tbsp. butter. Add onions, garlic, celery and bell peppers and cook until peppers are tender and onions are translucent (about 5 minutes). Reserve.
- Heat another large sauté pan over medium-high heat and add remaining 3 tbsp. butter. Add seasoned crawfish and sauté until cooked through (about 6 to 8 minutes). Add white wine and cook until liquid is reduced by 2/3. Reserve.
- Combine cooked vegetables, cooked crawfish and cooking liquid, cooked rice, parsley and green onions in large bowl. Season with salt and pepper to taste.
- Place mixture into a sausage press and fill casings. Twist casings a few times every 5 inches to separate each link. Fill all casings until mixture is finished.
- To cook, fill large pot with 3 inches of water and bring to simmer. Add crawfish sausage and simmer gently for 12 to 15 minutes. Remove from water and serve hot with Creole mustard.
Category: Recipes