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Crawfish Pasta Salad N'Orleans Style
1 pound peeled crawfish tails 3 tabsp. unsalted butter 2 tabsp. olive oil 1/2 teasp. creole seasoning 2 large cloves garlic, minced 1/2 teasp. lemon-pepper 2 tabsp. Lea & Perrins
4 to 6 tbsp. olive salad mix 4 tabsp. sour cream 4 tabsp. Hellman's mayonnaise 4 tabsp. chopped flat-leaf parsley leaves 1 bunch green onions and tops, thinly sliced 1/2 green bell pepper, chopped 3 ribs celery with leaves, finely chopped Crystal Hot Sauce to taste
1 pound of your favorite pasta (I like to use bowties)
Saute crawfish tails in butter and olive oil. Season with creole seasonings (Tony's or Paul Prhudhome's), lemon-pepper, garlic and Lea & Perrins. Cook for 2 minutes. Cool. Prepare pasta and cook "al dente". Add crawfish mixture, toss and cool.
Add all remaining ingredients. Toss well and chill until serving time.
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