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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

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