1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 1/2 teaspoons minced garlic
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp
5 slices stale bread, broken into small pieces
1 egg, beaten
3 tablespoons chopped green onions
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 1/2 cups dried fine bread crumbs
1 tablespoon Emeril's Bayou Blast, plus more for seasoning, recipe follows
Solid vegetable shortening or vegetable oil for deep-frying
Creole Tartar Sauce, recipe follows
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
1 egg*
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
1 tablespoon chopped green onions
1 cup olive oil
1/4 teaspoon cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 teaspoon kosher salt
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