Total Time:25min
Prep: 20min
Cook: 5min
Remoulade Sauce:
1 cup of mayo
1 tbls minced celery
1 tbls minced shallots
1/2 tsp minced garlic
2 tbls chopped green onion
3 tbls ketchup
3 tbls creole mustard
1 tsp lousianna hot sauce
salt/pepper to taste
1/2 lb of crawfish tails
1/2 cup of masa
1/2 cup of cornmeal
2 tbls of your favorite creole seasoning
oil for frying(peanut)
salt/pepper
2 loaves of french bread
1/2 cup of shredded lettuce
6 slices of tomato
Directions: In a mixing bowl, combine all of your ingredients for the remoulade sauce except salt/pepper, use it to taste. refrigerate,for craw fish,season with 1 tbls of creole seasoning, in a mixing bowl mix the masa and cornmeal together,season with the remaining creole seasoning. toss the craw fish in masa/cornmeal mixture and shake off excess,place directly into hot oil, cook until golden brown, about 3-4 minutes stirring constantly. drain on paper towel or a cookie rack will work, season with some extra creole seasoning if you like or cayenne pepper, to assemble your sandwhich, spread sauce on both sides of the bread, topp with shredded lettuce, tomato slices and crawfish, serve with chips or fries.
Monday, June 6, 2011
Sunday, June 5, 2011
Chicago Style Italian Beef Sandwhices
- Rump Roast or Roast of your choice(top sirloin,top round)
- 1pkg of italian seasoning
- 1pkg au ju gravy mix
- 1 beef boullioun cube
- 1 table spoon black pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red peppers
- 2to3 stalks of celery,(depends on you)
- 1sm jar of perreroccini peppers
- 1 lg green bell pepper
mix 2cups of water with all of your seasoning and gravy mix. pour mixture into crockpot or a deep baking dish,slice celery and bell pepper thin, place them in your dish, place roast on top, you may have to add a cup of water depending on the size of the roast and your dish, cover and cook on low for 5-6hrs in crockpot, for the oven cover with foil and cook it for 4hrs on 225 degrees. cool enough to pull apart, place meat back in your dish and cook for an additional hr. serve on a soft italian roll,top with auju and peppers. for a little extra wet sandwhich, dip the bread in auju.
- 1pkg of italian seasoning
- 1pkg au ju gravy mix
- 1 beef boullioun cube
- 1 table spoon black pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red peppers
- 2to3 stalks of celery,(depends on you)
- 1sm jar of perreroccini peppers
- 1 lg green bell pepper
mix 2cups of water with all of your seasoning and gravy mix. pour mixture into crockpot or a deep baking dish,slice celery and bell pepper thin, place them in your dish, place roast on top, you may have to add a cup of water depending on the size of the roast and your dish, cover and cook on low for 5-6hrs in crockpot, for the oven cover with foil and cook it for 4hrs on 225 degrees. cool enough to pull apart, place meat back in your dish and cook for an additional hr. serve on a soft italian roll,top with auju and peppers. for a little extra wet sandwhich, dip the bread in auju.
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