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Potato: Cajun Potato Salad




Source of Recipe


Richard "Ricky" Heyd


Recipe Introduction


This recipe took top prize of $1,000 at the New Orleans Cook & Ladder Competition.



List of Ingredients




2 tablespoons Margarine
1 tablespoon Garlic -- minced
1 bunch Shallots (5-6 stalks) tops -- only
2 pounds Crawfish tails
1 tablespoon Liquid smoke
2 tablespoons Worcestershire sauce
2 pounds Bacon -- fried and crumbled
5 pounds Red potatoes -- boiled in skins and then chopped
16 ounces Mayonnaise
12 hardboiled eggs, yolks and whites chopped separately
1 cup Creole mustard
1/2 cup Yellow mustard
2 tablespoons Tabasco pepper sauce
Salt to taste
Pepper to taste



Recipe



In medium-size skillet, melt margarine 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.