1 pound crawfish leftover from the boil or 1 pound fresh tails cooked and chilled

8 ounce pack of bowtie pasta or penne pasta cooked and chilled

1 large tomato chopped

1 large cucumber chopped

1 carrot sliced thin

1 bell pepper chopped

Dressing

1 cup mayonnaise

1 tablespoon chopped fine onion, bell pepper, celery

1 tablespoon sweet relish

2 tablespoons “WOW WEE” dipping sauce of Zatarain’s Remoulade Sauce

To make dressing, add mayonnaise and chopped onion bell pepper, celery and relish. Mix well. Season to taste.

Mix tomato, cucumber bell pepper, carrot and crawfish. Add dressing. Mix again, then add pasta. Mix well. Serve chilled

Brenda Boudreaux, New Iberia

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