2 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 pounds or 2 russet potatoes
1-pound Louisiana Crawfish tails (Thawed)
All-purpose flour
Yellow cornmeal
Large eggs (Room temp)
Heavy cream or half and half (Room temp)
Vinegar
Salted butter
Shredded parmesan cheese
Extra sharp cheddar cheese
Pepper jack cheese
Seasonings
Green onion (3 ounces in weight)
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Onion powder
Garlic powder
Zatarain’s crab boil or cayenne pepper (Optional)
Vegetable or canola oil
Tools you’ll need
4-quart medium-sized pot or Deep fryer
Mesh strainer
Cooling rack
Preparation of ingredients
Seasonings
Step 1- Chop green onion and 1 clove garlic until minced.
Cheeses
Step 2- Shredd 8 ounces of extra sharp cheddar cheese and 8 ounces of pepper jack cheese.
Potatoes
Step 3- Rinse Russet potatoes off with cold water. Cut each potato in half and cut the halves into thick slices (3 or 4/16ths of an inch thickness). From there cut each slice into small strips. Each strip should be the entire length of the slice you cut, and the width should be 3 or 4/16ths of an inch wide.
Note-The vinegar, water and salt solution clean the potatoes and it also gives them flavor as well. The potatoes won’t taste like vinegar at all. If you let the potatoes sit in the vinegar water solution for too long, they will stay firm when cooked.
Step 4- Add 7 to 10 cups water, 1 1/2 teaspoons vinegar and 1 or 2 teaspoons salt into a large bowl and stir. Add potato pieces into water and let soak for 10 minutes. After 10 minutes add the potatoes into a mesh strainer and rinse with cold water. Let potatoes sit until ready to be cooked.
Seasoned Egg batter
Step 5- Add 4 large eggs (Room temp), 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder into a medium-sized bowl. Stir with a whisk until combined and set aside.
Seasoned all-purpose flour and cornmeal batter
Step 6- Add 1 1/4 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, 2 or 3 teaspoons Tony Chachere’s creole seasoning, 2 or 3 teaspoons onion powder, 2 to 3 teaspoons garlic powder and 2 teaspoons Zatarain’s crab boil or cayenne pepper (optional) into a large bowl. Stir all ingredients together until combined.
Making the crawfish sauce
Preheat fire to medium heat.
Step 7- Add 3 tablespoons salted butter, 1 1/4 cups chopped yellow onion into a large saucepan. Let sauté for 5 to 6 minutes stirring occasionally.
Step 8- Add 1 tablespoon chopped garlic, 2 cups heavy whipping cream or half and half (Room temp), 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s seafood magic, 1/8 teaspoon black pepper, 1/2 teaspoon Zatarain’s crab boil, 1/2 or 1 teaspoon onion powder and 1/2 or 1 teaspoon garlic powder. Stir all ingredients together and let get hot for 1 minute or until cream starts to slightly simmer.
Turn fire down from medium-to-medium low heat.
Step 9- Add 8 ounces shredded extra sharp cheddar cheese, 8 ounces pepper jack cheese, and 1/4 cup shredded parmesan cheese. Stir for 3 minutes or until cheese melts into cream mixture.
Step 10- Add 1-pound crawfish tails (Thawed), 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/4 or 1/8 teaspoon Zatarain’s crab boil and stir. Let simmer for 3 to 4 minutes or until sauce thickens. Turn fire off and let cool for 30 minutes to an hour before serving. This will allow the mixture will thicken more and flavors can settle and increase.
Frying the Seasoned French fries
Preheat fire to medium high heat. (If using a medium-sized pot)
Preheat deep fryer to 375 degrees.
Step 11- Add 48 fluid ounces vegetable or canola oil into a medium-sized pot. If you are using a deep fryer, add amount of vegetable or canola oil according to instructions on how much oil to add into deep fryer. Let oil get hot until it reaches a temperature of 375 degrees.
Note- Make sure you have a cooling rack with a pan underneath it ready before frying your fries. Frying times vary depending on size of the fries, the temperature of the oil and your stove and deep fryer.
Step 12- Add a small number of fries into the seasoned egg batter and coat the fries with the batter. Remove the fries out and shake slightly to remove some of the batter off.
Step 13- Add fries into the seasoned all-purpose cornmeal batter and cover bowl with lid. Shake bowl to coat the French fries with the batter. Remove the fries out and shake slightly to remove some of the batter off.
Step 14- Add Fries into hot oil. Let fry for 8 minutes. Once the frying time is complete, remove fries from hot oil and place onto a cooling rack with a pan underneath it. Let cool for 5 minutes before serving. To reheat fries, place into an air fryer and heat on 375 degrees for 5 to 7 minutes.
YouTube instructional video
