Smokey Cajun Potato Salad

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Servings: 8 to 10

Ingredients

  • 1 tablespoons margarine
  • 1 tablespoon garlic, minced
  • 1 bunch green onions (about 6 stalks) tops only
  • 1 pounds crawfish tails
  • 1 tablespoon COLGIN HICKORY LIQUID SMOKE
  • 1.5 tablespoons COLGIN WORCESTERSHIRE SAUCE
  • 1 pounds bacon, fried and crumbled
  • 2.5 pounds red potatoes, boiled in skins and cut in small chunks
  • 1 cup mayonnaise
  • 6 eggs, boiled then separated, whites chopped
  • 1/2 cup creole mustard
  • 1/4 yellow mustard
  • 1 tablespoons tabasco pepper sauce
  • salt to taste
  • pepper to taste
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Instructions

  1. In medium-size skillet, melt margarine over medium heat
  2. Add garlic and green onions (save a little for garnish); cook until wilted, about 3 minutes
  3. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 8 minutes; let it cool down for about 5 minutes
  4. Add bacon and set aside
  5. Mix potatoes, mayonnaise and egg whites in a three-gallon bowl
  6. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce.
  7. Combine mustard mixture and potatoes
  8. Stir in cooked crawfish mixture
  9. Add salt and pepper to your liking