Crawfish Ike

1/4 pound Crawfish Tails

2 Tablespoons fresh shucked Corn Kernels

1/2 teaspoon Tony Chachere’s Seasoning

1 tablespoon shopped shallots

3 tablespoons butter

1 Johnny Cake - 6-8” in diameter

2 tablespoons Remoulade

Fresh Parsley and Scallions for garnish

Prepare Remoulade and refrigerate.

Mix together Crawfish Tails, Corn and Tony Chachere’s and set aside. Make Johnny cake and set aside on a warm platter.

Melt butter in saute pan. Add shallots and saute over medium heat until opaque. Add Crawfish and saute for about 2 minutes. Mound cooked crawfish tails on top of Johnny cake (Do Not Just Pour Out of Pan!). Drizzle Remoulade on top. Garnish with fresh Parsley and chopped Scallions

Johnny Cake Batter

1 1/2 cups pre-made cornbread mix

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cayenne pepper

1 egg

1/2 cup milk (maybe a bit more)

1/2 cup fresh corn

Combine all dry ingredients, and then add egg and milk. Add enough mild to get a pourable consistency. Add corn. Fry on flat top or griddle, being careful not to burn outside, and making certain to cook inside. Do Not Press Down on Pancake with Spatula!

Remoulade Sauce

Juice of two lemons
3/4 cup canola oil
1/2 cup each of sweet onion, scallions and celery roughly chopped

2 tablespoons each of chopped garlic and prepared horseradish (hot)
3 tablespoons each of Cellar Mustard, regular yellow mustard and ketchup
Dash of Worcestershire sauce

3 tablespoons chopped parsley
1 teaspoon salt

Couple of pinches of cayenne pepper
4-6 turns of freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process until smooth. Place in airtight container and refrigerate for up to one week.