Cajun Potato Salad

by admin on March 11, 2010

2 tablespoons Margarine
16 ounces Mayonnaise
1 tablespoon Garlic — minced
12 Eggs, boiled — yolks whites chopped
1 bunch Shallots (5-6 stalks) tops — only
1 cup Creole mustard
2 pounds Crawfish tails
1/2 cup Yellow mustard
1 tablespoon Liquid smoke
2 tablespoons Tabasco pepper sauce
2 tablespoons Worcestershire sauce
Salt to taste
2 pounds Bacon — fried and crumbled
Pepper to taste
5 pounds Red potatoes — boiled in skins and cut up

In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce.

Cook for 15 minutes; cool. Add bacon and set aside.

Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste. Serves 10 to 12.

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