INGREDIENTS

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

DIRECTIONS

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.