Crawfish with Fried Green Tomatoes

1 Cup Heavy whipping cream 1 tsp Garlic, chopped 2 oz Tasso, small diced 1 tsp Butter 1/4 Cup Tri-colored peppers (red, green and yellow), small diced 1/4 Cup Leeks, half moon cut 1 tsp Creole seasoning 8 oz Crawfish tails 2 Tbsp Brandy 1 tsp Fresh thyme, chopped 1/2 Cup Green onion, chopped 1 Tbsp Butter, cold 2 Green tomatoes, large 1 Cup Flour, seasoned with 1-2 t Creole seasoning 1 Egg 1 Cup Milk 1 Cup Seasoned breadcrumbs 4 sprigs Fresh thyme for garnish 4 Boiled crawfish, optional garnish Oil for frying

Reduce the cream by half in a small saucepot over medium heat. Saute the garlic and tasso with 1tsp butter in a large saucepan over medium heat. When the tasso begins to brown, add the peppers, leeks and Creole seasoning. Saute until the vegetables begin to soften. Add the crawfish tails and flame with the brandy. Stir in the reduced cream, thyme and green onion. Reduce heat and whisk in the cold butter to thicken the sauce. Keep the sauce warm over low heat. Slice the green tomatoes into 1/2 inch thick slices. Depending on the size of the tomatoes, you should get about 4 good slices from each tomato after discarding the end slices. Set up a breading station with the Creole seasoned flour, egg wash (egg and milk gently whisked together) and breadcrumbs in three separate shallow dishes. Dust each tomato slice with flour and shake off any excess. Dip slices in the egg wash, then press each side into the breadcrumbs. Preheat oil and fry green tomatoes until golden on both sides. Drain on paper towels. To serve, place a slice of green tomato in center of each plate. Spoon a generous amount of the crawfish sauce over the tomato slice. Place another fried green tomato slice on top. Garnish each with a sprig of fresh thyme and a boiled crawfish

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