Fried Eggplant with Crawfish Etouffee | Louisiana Kitchen & Culture

Name: Fried Eggplant with Crawfish Etouffee | Louisiana Kitchen & Culture
Ingredients: ½ cup (120g) unsalted butter; 1 cup (160g) diced yellow onion; ½ cup (75g) diced green bell pepper; ½ cup (60 g) diced celery; 1½ teaspoons minced garlic; 1 pound ( 455 g) Louisiana crawfish tail meat; 1 tablespoon (8g) all-purpose flour; ½ cup (120 ml) seafood stock; ½ teaspoon cayenne pepper; Kosher salt; freshly ground black pepper; Dash of hot sauce; 1 large eggplant; Peanut oil, for frying; 1 cup (120g) all-purpose flour; 1 tablespoon (8g) Cajun Seasoning Blend (page 231); 1 large egg, beaten ½ cup (120 ml) whole milk; 1 teaspoon hot sauce; 1 cup (100 g) unseasoned bread crumbs; ½ cup (50 g) diced green onion tops

louisiana.kitchenandculture.com

Fried Eggplant with Crawfish Etouffee Recipe courtesy of Fresh From Louisiana by George Graham Serves 4 | Étouffée Eggplant | Fried Eggplant with Crawfish

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