Bayou Salad

Recipe Description

Makes 6 servings.


  • 1 pound (2½ cups) peeled cooked crawfish tails
  • 2 cups cooked rice
  • 1 cup sliced celery
  • ½ cup quartered cherry tomatoes
  • ½ cup mayonnaise
  • lemon juice to taste
  • salt and pepper to taste
  • lettuce leaves


  1. Combine rice, crawfish, celery, and cherry tomatoes in large bowl.
  2. Blend mayonnaise, lemon juice, salt and pepper; toss lightly with rice mixture.
  3. Chill. Serve on lettuce leaves, if desired.
This article uses material from the "Bayou Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License