Fried Green Tomatoes & Crawfish Remoulade

INGREDIENTS:
2 Cups Flour
2 Tbl Creole seasoning
2 Cups Buttermilk
½ Cup Hot sauce
4 Green tomatoes (sliced)
½ lb Crawfish tails
2 Tbl Butter, melted
1 Tbl Green onions, sliced
3 Garlic cloves, sliced
Remoulade ( recipe follows)

STEPS:
Slice tomatoes to desired thickness. Mix flour and 1 tablespoon of creole seasoning together. Mix buttermilk and hot sauce together. Heat fryer to 350 degrees. Take the tomato slices and coat with flour then dip in buttermilk mixture and then back to flour. Shake off the excess flour and fry to a golden brown. Place tomatoes on a paper towel and season both sides with kosher salt

Heat a medium sized skillet on high and add butter. When butter is melted add crawfish, garlic, green onions and 1 tablespoon of creole seasoning. Cook tails till they start to curl and remove from heat.

Spoon some remoulade onto the plate and arrange the fried tomatoes. Spoon crawfish on top and drizzle with more remoulade and garnish with green onions

Remoulade

INGREDIENTS:
1 Cup Mayo
¼ Cup chili sauce
2 Tbl Creole Mustard
1 Tbl Hot sauce
2 Tbl Lemon juice
1 Tbl Worcestershire
4 Green onions, sliced
2 Tbl Celery, minced
1 Garlic clove, minced
1 Tsp salt
1 Tsp capers, drained and chopped

STEPS:
Combine all ingredients together and refrigerate.

RBS Chicken Shack
733 Airport Blvd
Mobile, AL
Lunch hours: Mon - Fri., 11 a.m. until 5 p.m.
Brunch hours: Sat & Sun, 10 a.m. until 5 p.m.
Dinner hours: Mon-Sun, until 10 p.m.
rbschickenshack.com

ABOUT THE RESTAURANT:
RBS Chicken Shack draws from from several different influences; Creole, Cajun, French and Italian to put out some low country-style cuisine created with the best ingredients at a price that's affordable. RBS Chickin Shack is now taking reservations for Thanksgiving. We're also offering a new menu item starting Thursday, October 4th; Bryan's famous turtle soup.

ABOUT THE CHEF:
Chef Bryan “Red” Flaxbeard is a man who is passionate about food, a passion that was ignited when he was a young man in New Orleans. Coming up through the kitchen ranks at an early age, he would eventually find a home at Commander’s Palace and work with Jaime Shannon. Shannon had a major effect on his cooking style and perception of food. However, eager for more culinary adventures Flaxbeard took his style of cooking across the United States. He would carry his work to Las Vegas, St. Louis, Seattle, even Alaska in search of local dishes and different styles of cooking that he could make his own. Bryan is excited to be here in Mobile where he can bring his style of cooking to people who share his culinary roots and passion for good food.