Dudley's Recipe of the Week


Dudley's Comments:

     This is a great summer dish and easy to make


2 pounds cleaned crawfish tails

1/2 teaspoon of liquid crab or shrimp boil

2 teaspoons Tony Chachere's seasoning

2 cup water

1 - 12 ounce bag small macaroni shells or garden twirls

1/2 cup Italian dressing

1/2 cup chopped swet onion (Vidalia's work best)

1 cup chopped celery

1 cup chopped raw zucchini

2 tablespoons sweet pickle relish

2 tablespoons dill pickle relish

1 1/3 cup mayo

1/3 cup ketchup

2 teaspoons horseradish

salt and pepper to taste

 Bring water, crab boil, and Tony's seasoning to a boil in stock pot.  Place crawfish tails in a colander, cover, and set colander on top of the boiling water so the crawfish tails are steamed, not boiled.  Steam for 15 minutes.  Drain crawfish, reserving the liquid and place the crawfish in refrigerator to cool.

 Measure the remaining crawfish water and add enough water to make six cups.  Cook macaroni in this water according to directions.  Drain macaroni and place in a large mixing bowl.  Toss macaroni in the Italian dressing.  Add chopped onion, celery, zucchini, and pickle relishes.  Stir in cooled crawfish tails.

 Mix mayo, ketchup, and horseradish and stir into salad mixture.  Season with salt and black pepper. 

 Serve chilled on lettuce leaf with cherry tomatoes.