Kelso Bayou Salad

  • 3 cups cooked rice

  • 2 cups (8 oz) crawfish tails

  • 2 cups sliced celery

  • 1 cup frozen green peas, thawed

  • 1/4 cup diced pimientos

  • 1 cup mayonnaise

  • 1-1/2 tbs lemon juice

  • 1 tsp salt

  • 1/4 tsp ground black pepper

Combine rice, crawfish, celery, peas, and pimientos. Blend remaining ingredients; toss lightly with rice mixture. Chill. Serve on salad greens, if desired.

Makes 6 servings.

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