Instructions

Preheat the oven to 400?F.
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Heat 2 tablespoons of the vegetable oil in a medium-size sautÈ pan over medium heat. Add the onions and cook, stirring, for 2 minutes. Season with Essence. Add the corn and cook for 1 minute. Add the garlic and crawfish and cook for 1 minute. Season with Essence, remove from the heat, and let cool.
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Combine the cornmeal, flour, salt, sugar, baking powder, and cayenne in a large mixing bowl. Add the egg, milk, and chicken stock and mix well, but do not beat. Fold in the crawfish mixture.
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Heat 3 tablespoons of the vegetable oil in a large ovenproof† sautÈ pan over medium heat.
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Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Place the skillet in the oven and bake until golden brown, about 40 minutes. Remove from the oven and let cool. Break the coush-coush into small pieces. Set aside.
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Season the snapper fillets with Essence. Heat the remaining 1/4 cup vegetable oil in another large sautÈ pan over medium heat. Add the snapper and sear until it flakes easily with a fork, 3 to 4 minutes on each side. Remove and drain on paper towels.
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To serve, put equal amounts of the coush-coush in the center of 4 serving plates. Lay the fillet on top of each and spoon over the tasso maque choux.
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Yield: 4 servings