Fried Green Tomatoes with Creole Crawfish Sauce

• Seafood

  • 1 lb Crawfish tails

• Produce

  • 2 stalks Celery
  • 1/2 tsp Garlic powder
  • 1/2 cup Green bell pepper
  • 3 Green tomatoes, Large
  • 1 Onion, medium
  • 1/4 tsp Thyme, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Creole seasoning
  • 17 tbsp Flour
  • 1/8 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 cups Oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Half and half
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

Found on latinmeetslagniappe.com

Description

Ingredients

• 1 medium onion, diced
• 2 stalks of celery, diced
• 1/2 cup green bell pepper, diced
• 2 tablespoons of butter, divided
• 1 tablespoon flour
• 1/2 cup half and half
• 1/2 cup water
• 1 teaspoon Creole seasoning (I use Tony Cacheres)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/8 teaspoon of salt, or more to taste
• 1 pound peeled crawfish tails, thawed
• 2 cups of oil (I used peanut)
• 3 large green tomatoes, sliced about 1/2 to 1 inch thick
• 1 egg, beaten
• 1/2 cup milk
• 1 cup flour
• salt to taste

Directions

• Melt 1 tablespoon of butter in a medium skillet over medium heat.
• Once the butter has melted, add the flour. Stir and cook for about 30 second to 1 minute (or less depending on the heat of your stove --- watch the color).
• Stir the diced onion, celery, and green pepper into the flour/butter mixture. Reduced heat to medium-low, and cook veggies with the flour/butter mixture for about 3-5 minutes. Again, keep an eye on the color of your mixture.
• Once your veggie mixture reaches that golden brown color, stir in 1 tablespoon of butter, the half and half, water, creole seasoning, garlic powder, salt, and thyme. Mix to combine completely.
• Cook until the veggies are tender. If the sauce becomes too thick, stir in 1/8 to 1/4 cup of water.
• Once veggies are tender, add crawfish tails. Cook until crawfish are done. As crawfish are cooking, if sauce becomes too thin, sprinkle with flour and stir to thicken slightly.
• Serve warm.
• Heat the oil over medium heat until hot.
• Mix the egg and the milk together in a small bowl.
• Put the flour in a second small bowl.
• You should have two bowls - the egg mixture and the flour.
• Dip each tomato slice in the egg/milk mixture, and then coat with flour.
• Place the breaded tomato slices in the oil and fry until browned on both sides.
• When slices are brown, remove from oil and place on plate lined with paper towels to drain excess oil.
• Add salt to taste and serve warm with Creole Crawfish Sauce on top.