Name: Louisiana Crawfish Roll
Yield: Makes 2 rolls
Cuisine: British
Ingredients: 1 lb frozen Louisiana crawfish tail meat, thawed, rinsed, and drained; 1 cup finely shredded iceberg lettuce; 2 teaspoons Cajun seasoning, homemade or store-bought, plus more for serving; 1 tablespoon Creole Mustard or store-bought whole-grain mustard; Grated zest and juice of ½ lemon, plus 1 tablespoon juice; 1 celery rib, diced; 1 green onion, white and green parts, thinly sliced; 2 tablespoons salted butter; ½ cup Duke’s mayonnaise; ¼ cup finely chopped fresh flat-leaf parsley; 2 split-top brioche hot dog buns

Preparation info

Makes
2
rolls

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

While the New England lobster roll has earned its place in the global canon of seafood sandwiches, we Southerners know how to put our own spin on things. Enter the Louisiana crawfish roll, a Cajun-inspired rendition bursting with heaps of Deep South glory. An ideal centerpiece for a weekend picnic or brunch, it pairs well with our signature Bloody Mary, the Captain Creole. Together, they fit like a pair of Ruby Slipper’s—there’s no place like the Marigny.