Crawfish Po’ Boy
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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 2 sandwiches
- Difficulty Level Intermediate
Ingredients
- 1 pound crawfish tails, already cooked and cleaned
- ½ cup flour
- ½ cup bread crumbs
- 2 tablespoons olive oil
- Shredded iceberg lettuce
- Sliced tomatoes
- 2 toasted hoagie rolls
- 1 cup good mayonnaise
- 1 tablespoon ranch dressing mix
- 1 tablespoon ancho chili powder
- ¼ teaspoon chipotle chili powder
Instructions
- In a small bowl mix together ingredients for Seasoned Mayonnaise - mayo, ranch dressing and chili powders - cover and refrigerate (the longer it sits the better it gets).
- Lightly dust crawfish in seasoned flour, and sauté gently in a small bit of olive oil and butter over medium heat. After tails are golden brown, remove from heat, and drain on paper towels.
- Split open rolls, remove some of the bread, dress generously with seasoned mayonnaise on both sides, add shredded lettuce, sliced tomatoes, and half of the crawfish. Generously sprinkle with fresh lemon juice, and liberally apply Tabasco.
- Servings : 2
- Ready in : 45 Minutes
- Course : Main Course
- Recipe Type : Dinner, Lunch, Seafood
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