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