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Crawfish Bayou Salad

Crawfish Bayou Salad


  • 1 lb. cooked and peeled Louisiana crawfish tailmeat
  • 2 c. cooked rice
  • 1 c. diced celery
  • 1/2 c. quartered cherry tomatoes
  • 1/3 c. sliced black olives
  • 1/2 c. diced green bell pepper
  • 1/2 c. Italian salad dressing
  • Lettuce leaves
  • Whole boiled crawfish for garnish


  1. Combine first 7 ingredients and mix well.
  2. Serve on a bed of lettuce on individual salad plates.
  3. Garnish with whole crawfish.

Serves 6.

Recipe courtesy of Leslie Davis, and The Louisiana Crawfish Promotion and Research Board.

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