Recipe by PaulaG
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's Remoulade Sauce. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
Top Review by hjb797s
Never made fried green tomatoes, but now is the time--garden fresh! We enjoyed these, only change was adding some horseradish to the remoulade and putting the tomatoes on a bed of greens to lighten it up. It was so pretty I had to submit my picture. :). Thanks for the recipe!
- 4 green tomatoes, sliced 1/4 inch thick slices
- cajun seasoning, to taste
- 1⁄4 cup all-purpose flour
- 2 eggs, beaten
- 2 cups cornmeal, for breading (coarse or stone ground works best)
- 1⁄2-1 cup vegetable oil
- 1⁄2 lb crawfish tails or 1⁄2 lb shrimp, cooked
- 1 cup prepared remoulade sauce, Remoulade Sauce
Directions See How It's Made
- Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
- If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
- Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
- Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
- Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
- Dip the slices in the beaten eggs and then coat with cornmeal.
- Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
- To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.