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    Leftovers-Eggs: Cajun Potato Salad


    Source of Recipe


    Richard Heyd

    List of Ingredients




    2 tablespoons butter
    1 tablespoon minced garlic
    1 bunch shallot, greens only
    2 pounds crawfish tails
    1 tablespoon liquid smoke flavoring
    2 tablespoons Worcestershire sauce
    2 pounds bacon, fried and crumbled
    5 pounds red potatoes, boiled in skins, cut up
    16 ounces mayonnaise
    12 eggs, hard boiled, chopped
    1 cup creole mustard
    1/2 cup yellow mustard
    2 tablespoons Tabasco sauce
    salt and pepper to taste

    Recipe



    In medium-size skillet, melt butter over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside. Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste. Serves 10 to 12.

 

 

 

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