Crawfish Rellenos With Red Bean Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1		Jalapeno - stemmed, seeded,
		And minced
2		Bay leaves
1 cup	160g / 5.6oz	Dried kidney beans - soaked overnight
		And drained
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
4 cups	948ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Rellenos
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Crawfish tails - chopped
1/3 cup	20g / 0.7oz	Chopped green onions
2 teaspoons	10ml	Minced garlic
		Bayou Blast - see * Note
1/3 cup	78ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated Monterey Jack cheese
1 teaspoon	5ml	Minced jalapeno
2 tablespoons	30ml	Bread crumbs
1 cup	237ml	Masa harnia
1 cup	62g / 2.2oz	Flour
2 cups	396g / 13oz	Egg whites - beaten until foamy (large)
1 1/2 cups	355ml	Milk
4 cups	948ml	Poblano peppers with stems - roasted, peeled, (medium)
		Slit up one side and seeded
		Oil - for frying
1/2 cup	118ml	Cilantro sour cream
1 tablespoon	15ml	Finely-chopped parsley
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer.

In a sauce pan, heat the olive oil. When the oil is hot, saute the onions and jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and continue sauteing 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 saute pan, heat the olive oil. When the oil is hot, saute the crawfish, green onions, and garlic for 2 minutes. Season with Bayou Blast. 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 the Creole seasoning. 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 Bayou Blast.

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 to 4 minutes. Remove from the fryer and drain on a paper-lined plate. Season the rellenos with Bayou Blast. 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.

This recipe yields 4 servings,

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2403 broadcast 11-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.