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Shrimp and Crawfish Roll

Source of Recipe

From "Kevin Belton's Cookin' Louisiana" by Kevin Belton


List of Ingredients

â—¦  1 pound cooked shrimp
â—¦  1 pound crawfish tail meat, drained
â—¦  2 green onions, chopped
â—¦  1 stalk celery, chopped
â—¦  ¼ cup mayonnaise
â—¦  3 tablespoons garlic sauce
â—¦  ½ teaspoon lemon zest
â—¦  1 tablespoon fresh lemon juice
â—¦  ½ teaspoon chopped parsley
â—¦  ½ teaspoon chopped thyme
â—¦  1 tablespoon Creole seasoning
â—¦  1 teaspoon kosher salt
â—¦  4 hot dog buns or hoagie rolls, split
â—¦  2 tablespoons butter, melted
â—¦  Fresh parsley leaves, for garnish


Recipe

In a large bowl, gently combine shrimp and crawfish.

In a small bowl, add green onions, celery, mayonnaise, garlic sauce, lemon zest and juice, parsley, thyme, Creole seasoning, and salt, mixing well. Pour over the shrimp and crawfish, stirring to make sure all is coated. Taste, and adjust seasoning if necessary. Cover shrimp mixture and refrigerate until chilled, about 30 minutes.

Brush interior of buns with melted butter. In a large skillet over medium heat, add buns, butter side down, and cook until lightly browned. Divide shrimp mixture evenly between buns, and serve garnished with parsley, if desired.

Makes 4 servings