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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Seafood Vegetables American Cajun Southern United States Dinner Party Shrimp Stove Top Shellfish Crawfish Tomatoes Equipment Soul

Fried Green Tomatoes With Crawfish Or Shrimp Remoulade

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. the idea comes from the top 100 new orleans recipes of all time cookbook which was compiled by john demers and rhonda findley. the book did provide a recipe for the remoulade but i used rita l's recipe #87124. the sauce can be made using either crawfish tails if you have them or shrimp. when making please plan ahead, the remoulade sauce needs to chill a couple of hours for the flavors to blend.

Steps

Prepare the remoulade sauce as per recipe , stir in the crawfish tails or shrimp , reserving several for garnish.
If you are using shrimp , chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
Season the sliced tomatoes with cajun seasoning to taste and dust lightly with flour.
Please.
Dip the slices in the beaten eggs and then coat with cornmeal.
Fry in hot oil until browned , turning as needed.
About 3 minutes on each side.
To serve , place 3 to 4 slices on a serving plate , top with sauce and garnish with reserved crawfish tails or shrimp.
Can sprinkle lightly with chopped parsley if desired.

Ingredients

green tomatoes, cajun seasoning, all-purpose flour, eggs, cornmeal, vegetable oil, crawfish tails, remoulade sauce