Louisiana Potato Salad
Here's a potato recipe that uses a product not often seen outside of the Gulf coast, dried shrimp. They add some texture to this potato salad. Try this recipe for your next picnic or cookout. You'll be glad you did.
3 pounds new potatoes, halved or quartered if large
1/2 cup dried shrimp
2 tablespoons liquid crab boil
4 ounces tasso, finely chopped
3 large hard-boiled eggs, peeled and chopped
1 cup mayonnaise
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1 tablespoon Creole mustard
1 1/2 teaspoons Creole seasoning
In a large Dutch oven, add potatoes, dried shrimp, and crab boil. Cove with water and bring to a gentle boil over medium-high heat. cook until potatoes are tender, 20 to 25 minutes. Drain potatoes and shrimp in a colander.
In a large bowl, combine potato mixture, tasso, eggs, mayonnaise, onion, bell peppers, celery, mustard and Creole seasoning. Garnish with parsley, if desired.
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Good Cooking, Good Eating and Good Living!!!