Mississippi Swamp Monster

Up & Coming

INGREDIENTS

• 2 Kaiser Roll
• 2 4 oz. Angus patties
• 3 oz Crawfish tails
• 4 oz Oysters
• 3 oz Alligator tail (substitute: catfish)
• 2 Green tomatoes, sliced
• 3 pieces Applewood bacon
• 2 slices Jalapeno jack cheese
• 3 oz Shredded lettuce
• 1 oz Dill pickles
• 2 oz Creole remoulade

CREOLE REMOULADE

• 4 oz Mayonnaise
• 1 oz Creole mustard (spicy grain)
• ½ oz Ketchup
• ¼ oz Prepared horseradish
• ½ oz Capers, chopped fine
• 1 sprig Fresh tarragon leaf, chopped
• ½ oz Dill pickles, drained
• ¼ tsp Tabasco sauce
• ¼ tsp Lemon juice

FLOUR MIX

• ½ lb All-­‐purpose flour
• 1 oz Blackened fish seasoning
• ¼ oz Salt

FRY MIX

• ½ lb Corn flour
• 3 oz Blackened fish seasoning
• ¼ oz Fine black pepper

PREPARATION

1. Prepare the seafood by placing it in flour mix, then the egg wash mix. Add the seafood to the fry mix.
2. All seafood and green tomatoes should be fried separately until golden brown at 350 degrees. Set aside.
3. Mix ingredients for Creole Remoulade together, and then set aside.
4. Then grill the burger patties to desired temperature. Top with cheese, melt and set aside.
5. Spread the Creole remoulade on bottom half of the rolls. Add the patties. Add bacon. Top with fried green tomatoes and then seafood.
6. Finish with lettuce and pickles, and add top of roll.

• Servings: 2
• Type: Lunch, Dinner, Entree
• Cost: Under $5
• Categories: Recipes, VOL 3 - ISSUE 3 • SUMMER 2015
• Tags: Beef, Dinner, Entrée, Lunch, Seafood