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LOCATION: Recipes >> Cajun >> Potato Salad 04

Print this Recipe    Potato Salad 04

Cajun Potato Salad
Serving Size : 10

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, cut up
16 ounces mayonnaise
12 eggs, boiled, yolks whites chopped
1 cup creole mustard
1/2 cup yellow mustard
2 tablespoons Tabasco pepper sauce
Salt to taste
Pepper to taste

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.

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