Spicy Crawfish Potato Salad

Ingredients Weight Measure
Baby "B" size red potatoes 7 lbs.
Water 1-1/2 gals.
Crawfish tails 1 lb.
Celery, small dice 3 stalks ea.
Red onion, medium, small dice 1 ea.
Green bell pepper, small dice 1 ea.
Red bell pepper, small dice 1 ea.
Mayonnaise 3 cups
Red wine vinegar 1/4 cup
Fresh parsley, chopped 2 Tbsp.
Coarse ground black pepper 1 Tbsp.
Kosher salt 2 Tbsp.
TABASCO® brand Original Red Sauce 3-1/2 Tbsp.

Peppery Citrus Glaze

Ingredients Weight Measure
Pineapple juice 1-1/2 cups
Fresh orange juice 1-1/2 cups
Fresh lime juice 2 Tbsp.
Bay leaves 3 ea.
Ground ginger 1/8 tsp.
Soy sauce 1/4 cup
Balsamic vinegar 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Kosher salt 1 Tbsp.
Whole black peppercorns 1 Tbsp.
Honey 1 Tbsp.
Unsalted butter 6 Tbsp.

Grilled Jumbo Shrimp

Ingredients Weight Measure
Spicy crawfish potato salad 1-1/2 gallons
Shrimp, peeled, deveined and marinated in a mixture of fresh herbs and olive oil 5 lbs.
Kosher salt and coarse black pepper as needed
Peppery Citrus Glaze 1 cup


Ingredients Weight Measure
Whole crawfish, boiled in a mixture of water and TABASCO® brand Original Red Sauce 15 ea.
Fresh parsley 1/2 bunch
Chopped parsley 4 Tbsp.
Fresh chives, 4" long 45 ea.


  1. To prepare Spicy Crawfish Potato Salad, wash potatoes under cold water to wash off any excess dirt. Place potatoes and water in large stock pot and bring to a boil over high heat. Allow to cook for 1 hour and 10 minutes or until slightly soft.
  2. Remove from heat, strain off water and allow potatoes to cool at room temperature for 30 minutes.
  3. Once cool, cut in pieces that are approximately 1/2" cubes and place them in a large mixing bowl. Add the remainder of ingredients to the potatoes all at once and mix well with a rubber spatula. Set aside until ready to use or place in refrigerator for use at a later time. *Allow the potato salad to sit for at least 1 hour to help the flavors combine before serving.
  4. To prepare Peppery Citrus Glaze, place all ingredients except for the butter in a small sauce pot. Place over high heat and bring to a boil.
  5. Cube the butter into 1/2" cubes.
  6. Continue to boil until liquid has become syrupy or nappe. This should take about 15 minutes.
  7. Remove from the heat and whisk in the butter until fully melted and incorporated. Strain through a fine mesh strainer and leave at room temperature until ready to use.
  8. To prepare the Shrimp, season the marinated shrimp with salt and pepper and grill over a medium heat on both sides until fully cooked.
  9. To prepare Garnishes, boil whole crawfish in water and TABASCO® Original Red Sauce (amount will depend on desired spice level).
  10. For each serving, spoon about 1 cup of potato salad onto each plate. Top each plate of potato salad with 6 grilled shrimp piled high. Drizzle about 1 Tbsp. of citrus glaze over the shrimp and onto the plate.
  11. Finish dish with a sprig of fresh parsley, chopped parsley on the entire plate, 3 fresh chives coming out of the top, and 1 boiled crawfish.
  12. Serve immediately and enjoy. Serve with TABASCO® Original Red Sauce on the side for those in need of some more flare!

Yield: 12 servings

Recipe created by John Franke, 2002 winner of the TABASCO® Brand Annual Hottest Chef Professional Division Grand Prize and Dallas Area Concept Chef for Pappadeaux's Seafood Kitchen.