Instructions: Preheat the fryer.

For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.

For the crawfish: Season the crawfish with 1 tablespoon of Bayou Blast. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining tablespoon of Creole Seasoning. Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Bayou Blast.

To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of Tabasco.

This recipe yields 2 servings.

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