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