• Tommy Centola

Crawfish Remoulade

Updated: Jan 4

Here is another recipe for leftover boiled crawfish. Crawfish and Shrimp are often substituted for each other in recipes. One day I decided to use crawfish in place of shrimp in Shrimp Remoulade. This is a great appetizer or salad in an all crawfish meal. The key ingredient here is the Horseradish mustard. Emeril has a great version of this.

4 tablespoons Horseradish Mustard

1/2 cup Tarragon Vinegar

1/2 teaspoon Cayenne Pepper

2 tablespoons Ketchup

1/2 cup Celery diced

1 clove Garlic crushed

1 teaspoon Salt

1 cup Salad Oil

1 tablespoon Paprika

1/2 cup Green Onions diced

2 pounds Crawfish bolied and peeled

Mix vinegar, mustard, salt, cayenne, paprika, ketchup and garlic. Add oil, beating well. Add celery and green onions.  Add crawfish and refrigerate for at least 2 hours. Serve on Shredded Lettuce.

Enjoy!!!

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