Cajun Potato Salad
Ingredients
- 2 tablespoon margarine
- 1 tablespoon garlic, minced
- 1 bunch shallots (5-6 stalks) tops, only
- 2 pound crawfish tails
- 1 tablespoon liquid smoke
- 2 tablespoon Worcestershire sauce
- 2 pound bacon, fried and crumbled
- 5 pound red potatoes, boiled in skins, cut up
- 16 ounce mayonnaise
- 12 eggs, boiled, yolks whites chopped
- 1 cup creole mustard
- 1/2 cup yellow mustard
- 2 tablespoon Tabasco pepper sauce
- Salt to taste
- Pepper to taste
Instructions
Serving Size : 10. 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.