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:

1. 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.
2. To make the batter, whisk all the ingredients together until smooth.
3. 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.
4. 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.
5. 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.
6. 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.
7. Combine cooked vegetables, cooked crawfish and cooking liquid, cooked rice, parsley and green onions in large bowl. Season with salt and pepper to taste.
8. 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.
9. 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.

Tags: Crawfish, Crawfish Tails, Creole Mustard Sauce, Joseph Fasy, Seafood

Category: Recipes