Crawfish Rolls
 
Ingredients
  • 1 (16-ounce) package frozen
  • crawfish tails, thawed
  • ½ cup sliced celery
  • ½ cup mayonnaise
  • 2 tablespoons minced red onion
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons Cajun Seasoning (recipe below)
  • ¼ teaspoon celery seed
  • 1 (14-ounce) package top-sliced hot dog buns, buttered and toasted
  • Butter lettuce leaves, to serve
  • Garnish: sliced fresh chives
Cajun Seasoning
  • 3 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon ground dried oregano
  • ½ teaspoon ground dried thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1⁄8 teaspoon ground white pepper
Instructions
  1. Heat a large skillet over medium high heat. Add crawfish, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Remove from skillet, and refrigerate until chilled, at least 1 hour.
  2. In medium bowl, stir together celery, mayonnaise, onion, lemon juice, Cajun Seasoning, and celery seed. Fold in crawfish. Refrigerate until ready to serve.
  3. Line each bun with lettuce, and scoop about ½ cup chilled crawfish mixture on top. Garnish with chives, if desired. Serve immediately.
Cajun Seasoning
  1. In a small bowl, stir together all ingredients until well combined. Store in an airtight container for up to 6 months.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-rolls/