Recipe courtesy of Emeril Lagasse
Print
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 tablespoons olive oil
  • 1 cup onions, chopped
  • Essence, recipe follows
  • 1 ear of sweet corn, scraped from the cob
  • 2 teaspoons garlic, chopped
  • 1 pound crawfish tails
  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne
  • 1 egg, beaten
  • 1 cup milk
  • 1/2 cup chicken stock
  • 3 tablespoons vegetable oil
  • 4 (6 to 8-ounce) red snapper fillets
  • 2 cups Tasso Maque Choux, recipe follows
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with Essence. Add the corn and continue to saute for 1 minute. Add the garlic and crawfish and continue to saute for 1 minute. Season with Essence. Remove from the heat and cool. In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, milk and chicken stock and mix well, but do not beat. Fold in the crawfish mixture. In a 10-inch cast iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool. Break the couche couche into pieces. Season the snapper with Essence. In a large skillet, heat the remaining olive oil. When the oil is hot, add the snapper and sear for 3 to 4 minutes on each side. Remove the snapper from the pan and drain on paper-lined plate. Place the couche couche in the center of each plate. Lay the fish directly on top of each of the couche couche and spoon the Tasso Maque Choux over the top.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Crazy Cakes

10pm | 9c

Crazy Cakes

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Crazy Cakes

2am | 1c

Crazy Cakes

2:30am | 1:30c

So Much Pretty Food Here