Boiled Crawfish Pasta Salad + Festival Preview

Tis the season for crawfish and here is a great recipe for those leftover crawfish from your crawfish boil. Spicy crawfish and pasta with a rich, creamy dressing that will melt in your mouth! Perfect for those backyard cook outs or anytime you want a delicious dish.

Bon appetit!

16  ounces bowtie or other pasta, cooked according to package directions and drained
1 lb. peeled, boiled crawfish
1 bunch green onions, sliced
1/4 cup fresh parsley, chopped
1/2 cup each, bell pepper and onions, chopped
2 tbs.'s butter

Saute onions and bell pepper in butter until soft. Add crawfish, green onions, parsley, and Cajun seasoning, and saute and stir for 5 minutes. Remove from heat and set aside. Make sauce. (recipe below)

1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
Few shakes of Tabasco
Salt to taste

Combine all ingredients in small bowl and mix well. Place pasta and veggie mixture in a large bowl and stir until combined. Add sauce and toss until well coated. Chill until ready to serve.

Serve with a good loaf of French bread and a glass of wine. Bon Appetit!

^^^^^^

Festival Preview

It's that  time again for our biggest and best festival of the year. The 28th annual Festival International de Louisiane kicked off last night with a Fais Do Do in downtown Lafayette. Geno Delafose and French Rockin' Boogie  were rockin' the huge crowd and there was a whole lotta nitty-gritty dancin' going on. The free 5 day festival will continue on until Sunday evening with 6 music stages and over 100 performances. Here's a little clip that I took of the crowd dancing to a favorite Cajun waltz. For a complete schedule, click here.

Happy Festival, Ya'll!  Merci beaucoup for stopping by!