Fried Green Tomatoes With Crawfish or Shrimp Remoulade
35 mins (prep 15, cooking 20)
10 ingredients
4 servings
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's Remoulade Sauce. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

Categories:  <-60-mins , cajun , tomato , north-american , crawfish , shrimp , equipment , appetizer , time-to-make , shellfish , seafood , american , southern-u.s. , vegetable , soul-food , stove-top ,
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Serving Size (39.51 g)
Servings 4
Amount per Serving
Calories 289.88 Calories from Fat 266.85
% Daily Value *
Total Fat 29.65g 182.47%
Saturated Fat 2.21g 44.18%
Trans Fat 0.76g %
Cholesterol 0.0mg 0.0%
Sodium 0.16mg 0.03%
Total Carbohydrate 5.96g 7.95%
Dietary Fiber 0.21 g 3.38%
Sugars 0.02 g %
Protein 0.81g 6.46%
Vitamin A 0.16IU% Vitamin C 0.0mg%
Calcium 1.17mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green tomatoes, cornmeal, shrimp, remoulade sauce, prepared