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Crawfish Imperial | Emeril Lagasse
Celebrate Mardi Gras like Emeril does with his Crawfish Imperial. This elegant dish begins with bell pepper, celery, and onions (aka the trinity) and Louisiana crawfish tails. To kick things up, fold in mayonnaise, Creole mustard, garlic, parsley, and hot sauce. And to kick it up another notch, bake topped with seasoned breadcrumbs for a remarkable appetizer.
CRAWFISH IMPERIAL
SERVES 4 AS AN APPETIZER
1 tablespoon vegetable oil
3/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
Coarse salt
Cayenne
1 pound peeled crawfish tails
1 tablespoon chopped garlic
2 tablespoons finely chopped fresh parsley leaves
1/4 cup chopped green onions, green part only
1 cup mayonnaise
2 tablespoons Creole or whole grain mustard
Dash of hot pepper sauce
1/4 cup dried fine bread crumbs
Emeril’s Essence, for seasoning (recipe follows)
Preheat the oven to 400 degrees. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minutes, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a medium bowl, combine crawfish mixture with garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining ¼ cup mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
EMERIL’S ESSENCE
MAKES ⅔ CUP
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to make a langoustine bisque, sauce, reduction and oil
Hey guys! In this video where going to make a beautiful langoustine bisque. From that we're going to make a reduction and a langoustine sauce. Where also going to make a langoustine oil. If you haven't seen my previous langoustine dish video, go check it out. It's definitely worth watching!
Langoustine dish:
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Enjoy making this recipe!
Ingredients for the bisque:
3 kg of langoustine heads
1 carrot
3 sticks of celery
1/2 a celeriac
1 leek
2 pieces of onion
1 bulb of garlic
300 grams of tomato paste
6 leaves of bayleaf
5 grams of pepper grains
5 grams of coriander grains
800 grams of white wine
300 grams of cognac
Ingredients for the bisque sauce:
2.5 liters of langoustine bisque
1 liter of double cream
Salt & 1 lime
Ingredients for the langoustine oil:
1 kg of langoustine heads
15 grams of smoked bell pepper powder
8 pieces of star anise
0.5 liter of neutral oil
Bon appetit!
Best Mouse Traps | The most effective simple homemade mouse trap | Traps with plastic buckets
Important note: this video is not focused on promoting animal suffering, is intended to show how rat traps work and give viewers an opportunity to discuss and express their opinion.
#Howtomakeamousetrap
-Best Mouse Traps | The most effective simple homemade mouse trap | Traps with plastic buckets
Crawfish Boil Dessert Recipe - Easy Crawfish and Corn Cake
Fun dessert recipe for a Crawfish Boil Party! How to make cakes that look like crawfish and corn on the cob. Subscribe to Living Locurto for more recipes:
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I had a ton of fun at a Crawfish Boil party this weekend! As you can see, I also had fun making cute crawfish cake treats too!
#crawfishboil #cake #dessert #LivingLocurto #nobake #cakes #cupcakes #crawfish #cutefood