Crawfish Salad II

  • Yield : 1
  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m
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Cold or warm, full flavored mixture of pasta, veggies and spicy crawfish; great for Sunday dinner or family gatherings and spring picnics.


  • 1 lb Louisiana Crawfish tails
  • 1 (8 oz) package elbow pasta or choice of pasta
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • Red pepper (cayenne) to taste
  • Cajun Land Seasoning or any Cajun Spice to taste
  • 1 medium cucumber chopped
  • 6 boiled eggs
  • 2 ounces Cajun Land liquid seafood boil or 1 tbsp Zatarain's Crab Boil
  • 1/2 cup mayonnaise


Step 1

Boil pasta in salted water according to package directions and rinse. Cool. In a separate pot, place the crawfish and liquid boil in salt water and bring to boil until crawfish is cooked about 5 minutes. Cool.

Step 2

Chop eggs. Peel and cube cucumbers. Mix pasta, crawfish and other ingredients in large bowl; season tp tastel. Add 1/2 cup more or less mayonnaise and mix well.

Goes really well with saltine crackers or your cracker of choice. You may chill this salad.

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