Recipe Weekend: Crawfish Remoulade Wraps

You know how sometimes you go to a restaurant and get a meal that is just TO DIE FOR Scrumptious?

That happened to Suzanne and I this past weekend. We went to a new local restaurant and she ordered the Tilapia special and I decided to try the Crawfish Remoulade Wrap.

Suzanne liked her meal, but then she took a bite of mine:

and said, "ok I'll split yours, since you said you can't eat both wraps!" 

And the Tilapia got boxed up! 

So then we decided to tweak the wrap a bit and come up with our own recipe, 

and here is it (just use the restaurant picture above as a guideline).

Crawfish Remoulade Wraps

Ingredients:

• large wraps or tortillas
• fried crawfish (you can use small/medium shrimp as well. You can also grill them, if you don't want them fried)
• black olives, sliced
• tomatoes, chopped
• spinach leaves (or red or green leafy lettuce- your preference)
• Louisiana remoulade sauce (recipe below)

Instructions:

1. Make the remoulade sauce.

2. Lay out wrap on work area (cutting board). Put a THIN coating of the remoulade sauce on the wrap.

3.  You will be rolling like any other wrap. Add spinach/lettuce, layer of crawfish (or shrimp- the amount is your preference), tomatoes and black olives, then drizzle with more remoulade sauce, making sure you get a decent amount on, so it will soak down into the crawfish).

4. Roll up your wrap. Cut in half. (We each ate a half and were full, but you may want to plate a whole wrap, as one serving). You may need to wrap with foil or parchment paper, to keep the wrap in place til consumed! Serve with chips or fries.

Note: When it comes to remoulade sauce in Louisiana, it's like asking which mayonnaise you prefer (for the record we're Hellmann's/Best Food, Duke's will sub in a pinch, people). Some people prefer remoulade sauce made the New Orleans Creole way with horse radish, others prefer the Southern Cajun version (without it). Suzanne is allergic to horse radish, and like us, prefers John Folse's Cajun version, so that is the one we're sharing. if you want the one with horse radish, then try Emeril's recipe.

Remoulade Sauce

Ingredients:

1½ cups mayonnaise

¼ cup finely diced celery

½ cup finely diced green onions

2 tbsps finely diced garlic

½ cup Creole mustard (you can sub whole-grain mustard (we have a German brand we like to use, OR Dijon mustard (make sure it is the course ground type, plus a hint of added Worcestershire )

¼ cup finely chopped parsley (you can sub a smalled amount of dried, if that's watyou have)

½ cup catsup

½ tbsp lemon juice

1 tbsp Worcestershire sauce

1 tsp Louisiana Tobassco Hot Sauce

Salt and cracked black pepper to taste

Instructions:

In a two-quart mixing bowl, combine all ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight (a minimum of four hours will be required for flavor to be developed- we usually make ours the day before we need it). When ready, remove from refrigerator and adjust seasonings to taste (hot sauce, pepper, parsley).




We hope you enjoy our take of an excellent restaurant meal!