Crawfish Recipe
Crawfish Rellenos With Red Bean Sauce
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
1/2 Cup chopped onions
1 jalapeno -- stemmed, seeded and
minced
2 bay leaves
1 Cup dried kidney beans -- soaked overnight
and drain
1/4 Cup chopped fresh cilantro
4 Cups chicken stock
Salt and pepper
For the Rellenos:
1 Tablespoon olive oil
1/2 Pound crawfish tails -- chopped
1/3 Cup chopped green onions
2 Teaspoons minced garlic
Essence
1/3 Cup heavy cream
1/4 Cup grated Monterey Jack cheese
1 Teaspoon minced jalapeno
2 Tablespoons bread crumbs
1 Cup masa harnia
1 Cup flour
2 Large egg whites -- beaten until foamy
1 1/2 Cups milk
4 medium-large Poblano peppers with their -- roasted
and peeled,
stems
slit up one side and
seeded
Oil for frying
1/2 cilantro sour cream
1 Tablespoon finely chopped parsley
1 Tablespoon brunoise red peppers
Preparation:
Preheat the fryer. In a sauce pan, heat the olive oil. When the
oil is hot, sauté the onions and jalapenos for 1 minute.
Add the bay leaves, beans, and cilantro and continue sautéing
for 1 minute. Add the stock and bring up to a boil. Reduce the heat
to a simmer and cook for about 2 hours or until the beans are very
tender. Season with salt and pepper. Remove from the heat and puree,
using a hand-held blender. For the rellenos: In a sauté pan,
heat the olive oil. When the oil is hot, sauté the crawfish,
green onions, and garlic for 2 minutes. Season with Essence. Add
the cream and cheese. Cook for 1 minute. Stir in the jalapeno and
bread crumbs and remove from the heat. Season with salt and pepper.
Turn the mixture into a mixing bowl and allow to cool. In a mixing
bowl, combine the masa with 1/2 cup of the flour. Season the mixture
with Essence. Fold in the egg whites and add the milk 1/4 cup at
a time, mixing thoroughly between additions until all the milk is
incorporated and the mixture is smooth. In another bowl, combine
the remaining flour and season with Essence. Fill each Poblano with
1/4 cup of the crawfish stuffing. Dip the peppers in the batter,
letting the excess drip off and dredge in the seasoned flour, coating
each side completely. Fry the rellenos until golden brown, about
3-4 minutes. Remove from the fryer and drain on a paper-lined plate.
Season the rellenos with Essence. Spoon the sauce in the center
of the plate. Lay the rellenos in the center of the sauce. Garnish
with the cilantro sour cream, parsley, and peppers.
Nutritional Information:
509 Calories (kcal); 18g Total Fat; (32% calories from fat); 21g
Protein; 63g Carbohydrate; 40mg Cholesterol; 2270mg Sodium
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