Crawfish Roll.

For the recipe

Aioli:

½ cup of mayo

4 cloves roasted garlic in olive oil

Olive Oil, as needed

Crawfish Salad

1 lbs of crawfish tails

⅛ cup of celery, finely diced

¼ cup of onion, finely diced

2 tsp of horseradish

2 tsp creole mustard

½ tsp lemon zest

4 tsp lemon juice

½ tsp kosher salt

½ tsp slap ya mama

½ tsp louisiana hot sauce

1 tbsp parsley, chopped

Pinch of red chili flake

Dash of Worchestire

You want to start this recipe off by getting your crawfish tails ready to go. Then, roast your garlic

in the oven nicely coated in olive oil.

To create aioli, take your mayo and add in your roasted garlic and puree while drizzling in some

extra virgin olive oil. Don’t add too much, just enough to get the mayo to move in your blender.

Once finished, in a mixing bowl, take your created aioli and mix in the rest of the above

ingredients. Stir it up to make sure that everything gets lots of love.

Then let it set so the flavors can marry together.

In the meantime, now for the rest:

Baguettes

Butter

Spinach

Green onions

Bread & Butter pickles

Pickled Okra

Cherry Tomatoes

Portion your baguettes into slices big enough for handhelds. Cut it in half, but not all the way

through. If you’ve got a thick baguette, may want to hollow out a little of the top half.

Add butter to bread, wrap in aluminum foil, and put on heat.

Now, it’s just time for layering.

Put your spinach leaves on the bottom, add on your crawfish salad, then add a couple chopped

cherry tomatoes on top with a little bit of green onion, and then top your roll.

Garnish with B&B pickles and pickled okra.