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Crawfish Remoulade

Timing
Prep: 6 hours 20 minutes


Ingredients
2 eggs
4 tablespoons paprika
2 teaspoons salt
½ cup Creole mustard
1½ pts. salad oil
½ cup vinegar
1 lemon, quartered
½ cup catsup
3 bay leaves
2 tablespoons horseradish
3 cloves garlic, minced
½ cup minced green onion
½ cup minced celery
¼–½ cup minced parsley
3-4 pounds crawfish tail meat (Louisiana)
Shredded lettuce


Directions
Combine eggs, paprika, salt and mustard in a mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients except crawfish and lettuce. Refrigerate at least 6 hours to let flavors combine. Before serving, remove lemon pieces and bay leaves from sauce. Arrange crawfish tails on a bed of shredded lettuce and top with sauce.
Credit
Recipe courtesy Louisiana Crawfish Promotion and Research Board