• Tommy Centola

Crawfish Remoulade Salad

This tasty recipe can be made with either crawfish or cooked shrimp. Either way, you will get a taste of New Orleans. Try it both ways and tell me which one you prefer.


For the Salad

1/2 red onion, thinly sliced

1/2 pound crawfish tails

Creole seasoning to taste

1 head Boston leaf lettuce

2 Roma tomatoes, seeded and chopped

2 stalks celery, sliced

1/2 red bell pepper, julienned



For the Remoulade

1 cup Mayonnaise

2 tablespoons prepared horseradish

3 tablespoons lemon juice

1 tablespoon garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon capers, minced

3 tablespoons sweet gherkin pickles, minced

1 teaspoon cracker black pepper

Pinch cayenne pepper


Place sliced red onion in a bowl of ice water for 20 minutes. Season crawfish tails with Creole seasoning. Drain onions. Toss all salad ingredients together lightly and chill for at least an hour.


To prepare the sauce, combine all ingredients and whisk together until smooth. Just before serving, toss with salad .


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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