Tis the Season for Crawfish + Crawfish Festival Fun

Tis the season for crawfish in Cajun country and I have been cooking them every which way that you can imagine. Today we are boiling 30 lbs. of crawfish and any left overs will be peeled and made into this divine Boiled Crawfish Salad and topped w/ Creole Mustard Vinaigrette. Cest bon, cher!

Boiled Crawfish Salad w /Creole Mustard Vinaigrette

1 lb. peeled boiled crawfish tails
1 head romaine lettuce, torn
3 hard boiled eggs, quartered
2 ears of boiled corn on the cob, shaved from the cob
1 Creole tomato, chopped
1 cup mixed bell peppers, chopped
1  onion, chopped
1 can black beans, rinsed and drained, (optional)

Wash lettuce and tear into pieces and place in a large salad bowl. Chop veggies and add to the salad bowl. Add crawfish, beans, and corn and toss gently. Top with Creole Mustard Vinaigrette. (recipe below) and enjoy!

Creole Mustard Vinaigrette

2 cloves garlic, crushed
2 tbs.'s Creole mustard
1/4 cup red wine vinegar
1 cup olive oil
1 tbs. water
1/4 tsp. salt
1/4 tsp. cayenne pepper

In medium bowl, add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified. Add 1 tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly.  Whisk in the salt and cayenne pepper. Makes about 1 1/2 cups.

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Crawfish Festival Fun

Here's a little clip of some of the fun that was going on at the Breaux Bridge Crawfish Festival. Geno Delafose and French Rockin' Boogie were rockin' the crowd. Let the good times roll, cher!




Wishing ya'll a fantastic weekend, filled with fun! Merci beaucoup for passing by!