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CRAWFISH
NOODLE SALAD
Ingredients:
1
8-oz. bag elbow macaroni
2 lbs. Louisiana Crawfish tail meat
2 cups finely chopped bell pepper
2 cups finely chopped celery
1 cup finely chopped onion
1 large can chopped pitted black olives
1 7-oz. jar chopped green olives
6-8 boiled eggs
1 lb. Bacon
2 cups mayonnaise
salt and pepper
1 small package Hidden Valley dressing mix
Chef: Mrs. Lucy Zaunbrecher
Serves: 8
Sauté crawfish tails until fully cooked. Mix all ingredients
very well. Refrigerate overnight. |
| Crab |
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Crawfish
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| Fish |
| Oyster |
| Shrimp |
| Other |
