Page 11 of Roux the Day

2. Beat eggs in a separate bowl.

3. Drain shrimp. Dip in egg; coat in cornmeal.

4. Heat 2–3 inches of oil to 375°F.

5. Fry in small batches 2–3 min until golden. Drain.

6. Lightly toast split rolls in dry pan.

7. Spread remoulade on BOTH sides. Layer lettuce, tomato, pickles, and pile on shrimp!

REMOULADE SAUCE

• 1 Tbsp mustard

• ½ cup mayonnaise

• 1 tsp hot sauce

• ½ tsp paprika

• 2 garlic cloves, grated

• 1 scallion, finely chopped

• 1 tsp fresh lemon juice

• ⅛ tsp onion powder

• Pinch of cayenne

• Chives for garnish

METHOD

In a mixing bowl, stir together mustard, mayonnaise, hot sauce, paprika, garlic, chopped scallion, lemon juice, onion powder, and cayenne.

MADAME GAUTIER’S CRAWFISH ÉTOUFFÉE

"LAISSEZ LES BONS TEMPS ROULER — ESPECIALLY AT THE CRAWFISH POT!"

DURATION

45 minutes

SERVING SIZE

4 people

INGREDIENTS

• 1 lb Louisiana crawfish tails

• ½ cup unsalted butter

• 1 large onion, diced

• ½ cup celery, chopped