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Colette & Cassi's Country Kitchen!

Crawfish Pasta Salad

from Tell Me More,
A Cookbook Spiced with Cajun Traditions and Food Memories

INGREDIENTS:

2 pounds crawfish tails
1/2 teaspoon liquid crab boil
2 teaspoons Tony Chachere's seasoning
2 cups water
1 (12 ounce) package small shell macaroni
1/2 cup Italian style dressing
1/2 cup chopped sweet onion
1 cup chopped celery
1 cup raw zucchini
2 Tablespoons sweet pickle relish
2 Tablespoons dill pickle relish
1-1/3 cups mayonnaise
1/3 cup ketchup
2 teaspoons prepared horseradish
  Salt and pepper to taste

TO PREPARE:

      Place water, crab boil, and Tony's seasoning in the lower part of a steamer or rice cooker.  Place crawfish tails in top part of steamer and cover.  Bring water to boil, lower to medium and steam crawfish for about 15 minutes.  Drain crawfish, reserving the liquid and place crawfish in refrigerator to cool.
     Pour crawfish liquid into bottom of steamer and add enough water to make 6 cups.  Cook shell macaroni according to package directions, drain, and place in a large mixing bowl.  Toss shell macaroni in the Italian dressing.  Add chopped onion, celery, zucchini, and pickle relish.  Stir in cooked crawfish tails.
     Mix mayonnaise, ketchup, and horseradish and stir into salad.  Season with salt and pepper to taste.  Serve chilled, on lettuce leaves with soft Italian bread sticks. 

NOTE:  A simple recipe for summertime with many of the
       great ingredients of South Louisiana.  This salad
       can be just as good made with shrimp.  However, be
       sure to use the broth from steaming the shrimp to
       boil the pasta, as this adds to the flavor of the
       salad.  

SERVES:  12 – 14