Crawfish Louis Prima over fried eggplant medallions - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Louis Prima over fried eggplant medallions

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Prep Time: 1 Hour

Yields: 4–6 Servings

Comment:

Louis Prima was not only a great American singer, actor, songwriter and trumpeter, but as a second generation Italian-American born in New Orleans, he was also naturally fantastic on the stove. This great dish is named in his honor!

Ingredients Crawfish Sauce:

2 pounds crawfish tails, cleaned

¼ pound butter

1 cup diced onions

½ cup diced celery

½ cup diced green bell peppers

½ cup diced red bell peppers

2 tbsps minced garlic

2 bay leaves

1 cup flour

¾ cup tomato sauce

2 quarts crawfish stock or water

1 cup sliced green onions

½ cup chopped parsley

salt and cayenne pepper to taste

8 fried eggplant medallions (see recipe below)

Louisiana hot sauce to taste

Method for Crawfish Sauce:

In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers, minced garlic and bay leaves. Sauté 3–5 minutes or until vegetables are wilted. Whisk in flour, stirring constantly until a white roux is achieved. Blend crawfish tails and tomato sauce into mixture then cook 5 minutes, stirring to prevent tomato sauce from scorching. Slowly add crawfish stock or water until a sauce-like consistency is achieved. Add more stock as necessary to retain consistency. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally. While crawfish sauce is cooking, prepare eggplant medallions (see recipe below). After crawfish sauce has simmered 30 minutes, add green onions and parsley. Cook 5 minutes then season with salt and cayenne pepper. To serve as an appetizer, place one fried eggplant medallion on the center of each plate. Top with a ladle of crawfish Louis Prima sauce with a few dashes of hot sauce and serve immediately. To serve as an entrée, place two fried eggplant medallions on center of each plate then top with a generous portion of crawfish sauce.


Ingredients for Fried Eggplant Medallions:

8 (¼-inch thick) eggplant slices, peeled

salt and black pepper to taste

2 cups Italian bread crumbs

½ cup freshly grated Parmesan cheese

1 cup milk

2 eggs

2 cups flour

vegetable oil for frying

Method for Fried Eggplant Medallions:

Sprinkle both sides of eggplant slices with salt and pepper. In a bowl, thoroughly mix bread crumbs and cheese then spread on a plate. In a separate bowl, combine milk and eggs, blending well. Spread flour on a separate plate then dredge both sides of eggplant in flour, shaking off excess. Coat slices with egg mixture then dredge both sides of eggplant in bread crumbs, shaking off excess. In a heavy-bottomed, 12-inch skillet, heat ¼-inch vegetable oil over medium-high heat until approximately 350°F. Fry eggplant, 2–3 slices at a time, for approximately 2 minutes or until golden brown. Turn and fry 2 additional minutes on other side. Drain on paper towels and keep warm.

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