COMMENT:
This dish is right at home everywhere from your holiday table to
the parking lot tailgating party on LSU campus.
INGREDIENTS FOR SALAD:
- 1 lb pealed crawfish tails
- 1 lb pasta, cooked (small shells)
- 1/2 cup green onions, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, minced
- 1/2 cup yellow pepper, minced
- dill weed (to taste)
INGREDIENTS FOR DRESSING:
- 1 cup vegetable oil
- 5 tbsp red wine vinegar
- 4 tbsp sour cream
- 1 1/2 tsp salt
- 2 tbsp garlic, minced
- 1/2 tsp dry mustard
- 2 tbsp sugar
- Coarsely ground black pepper
- 2 tsp chopped parsley
METHOD:
Mix dressing first by combining all dressing ingredients. Use a
whisk to blend in the sour cream. The salad dressing can be made
up ahead of time. In a separate bowl, combine crawfish tails, cooked
pasta, green onions, red bell pepper, yellow pepper and celery.
Season with dill weed. Pour dressing over crawfish mixture and serve.
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