Breaux Bridge Crawfish Salsa


6 fresh tomatoes
1/2 stalk celery
1 red onion
1 bunch of green onion
1/4 bunch of cilantro
2 limes
1 pound of boiled la crawfish tails
ground cayenne pepper or substitute favorite fresh habanero
ground black pepper
fine sea salt


Chop all vegetables small and combine in a large bowl. add salt and peppers to taste. refrigerate for a few hours (wait until the end to squeeze the limes). In a large strainer rinse la crawfish tails and lightly pat dry. Add crawfish tails and squeeze two limes into fresh salsa mix. Serve with blue corn tortilla chips.


“Perfect dish to reach for when preparing for the Big Game.

Submitted by: Chef Johnny Blancher

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