Cajun Potato Salad

Submitted by: Rose McKinley

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 -- boil -- 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.

This recipe took top prize of $1,000 at the New Orleans Cook & Ladder Competition. This recipe was by Richard "Ricky" Heyd, of the Central Fire Station, St. Brenard Parish, Louisiana.

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