Fried Crawfish Po'Boy with Remoulade Sauce Recipe

Name: Fried Crawfish Po'Boy with Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup prepared or homemade mayonnaise; 1 tablespoon minced celery; 1 tablespoon minced shallots; 1/2 teaspoon minced garlic; 2 tablespoons chopped green onions; 3 tablespoons ketchup; 3 tablespoons creole mustard; 1 teaspoon crystal hot sauce; Salt and pepper; 1/2 pound crawfish tails; 1/2 cup masa; 1/2 cup cornmeal; 2 tablespoons Essence, recipe follows; Oil for frying; Salt and pepper; 2 large individual french bread loaves; 1/2 cup chiffonade of lettuce; 6 slices of tomatoes; Zaps potato chips or your favorite potato chips; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 cup prepared or homemade mayonnaise
1 tablespoon minced celery
1 tablespoon minced shallots
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
3 tablespoons ketchup
3 tablespoons creole mustard
1 teaspoon crystal hot sauce
Salt and pepper
1/2 pound crawfish tails
1/2 cup masa
1/2 cup cornmeal
2 tablespoons Essence, recipe follows
Oil for frying
Salt and pepper
2 large individual french bread loaves
1/2 cup chiffonade of lettuce
6 slices of tomatoes
Zaps potato chips or your favorite potato chips
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the fryer.
2
For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated.
3
Season with salt and pepper.
4
Refrigerate until chilled, about 15 minutes, so the flavors will marry.
5
For the crawfish: Season the crawfish with 1 tablespoon of Essence.
6
In a mixing bowl, mix the masa and cornmeal together.
7
Season with the remaining tablespoon of Essence.
8
Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely.
9
Shake off excess coating and place directly into the fryer.
10
Fry the crawfish until golden brown, about 3-4 minutes, stirring constantly.
11
Remove from the fryer and drain on a paper-lined plate.
12
Season with Essence.
13
To assemble, slice the bread in half, spread the remoulade on both sides of the bread.
14
Place 1/2 of the fried crawfish on the remoulade.
15
Top with the chiffonade of lettuce and sliced tomatoes.
16
Serve with Zap Potato Chips, Abita Beer and a bottle of Tabasco.
17
Combine all ingredients thoroughly.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup prepared or homemade mayonnaise, 1 tablespoon minced celery, 1 tablespoon minced shallots, 1/2 teaspoon minced garlic, and more.

Yes, Fried Crawfish Po'Boy with Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Crawfish Po'Boy with Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions