Edit ModuleShow Tags

Craving Crawfish?

Chef Gaetano “Tommy” D’Giovanni of Arnaud’s upgrades the mudbug.

Chef Gaetano “Tommy” D’Giovanni

Jeffery Johnston

Crawfish Bourgeois

1/2 cup Louisiana crawfish tails
1 tablespoon celery, finely diced
1 tablespoon green onions, chopped
1 tablespoon red onions, finely diced
1/2 teaspoon parsley, chopped
2 1/2 tablespoons Thousand Island dressing
Dash Tabasco® Sauce
Pinch salt
Pinch black pepper
1 tomato or avocado
Leafy greens
2 slices lemon for garnish


Place all ingredients in a bowl and mix well. Place the crawfish mixture in a scooped out tomato half or avocado half atop your favorite greens. Garnish with a lemon slice.

Note: This recipe is better if made one day in advance.

Serves 2.

Arnaud’s
813 Rue Bienville
(504) 523-5433
www.arnaudsrestaurant.com

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Native Celebration

New Orleans company Native Polish celebrates milestone along with the city’s tricentennial

Troubled Waters

I love this city, but there are times when I wonder why it has to be so hard to live here.

To Kill a Mockingbird

Theatre Baton Rouge stages classic play to remind audiences of forgotten lessons

Breakfast, Banh Mi and Bothers

Zola Jesus and Japanese Breakfast

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags