Cajun and Creole Recipes
Shrimp and Crawfish Roll
Shrimp and Crawfish Roll is a Louisiana Seafood rendition of the classic lobster roll.
Cook/Prep: 45 min | Yield: 4 servings
Ingredients
- 1 pound medium cooked Louisiana shrimp, peeled and deveined
- 1 pound Louisiana crawfish tail meat
- 2 green onions, chopped
- 1 stalk celery, finely chopped
- 3 tablespoons mayonnaise
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon chopped fresh parsley leaves
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon Cajun seasoning
- 4 hot dog buns or hoagie rolls, split
- 2 tablespoons salted butter, melted
- Fresh parsley leaves
Instructions
- In a large bowl, gently combine shrimp, crawfish, green onion, celery, mayonnaise, lemon zest and juice, parsley, thyme and Cajun seasoning. Taste and adjust seasoning as needed.
- Cover shrimp mixture, and refrigerate until chilled, about 30 minutes.
- Brush interior of buns with melted butter.
- In a large skillet over medium heat, add buns, butter-side down, and cook until lightly browned.
- Divide shrimp mixture evenly among buns, and serve garnished with parsley, if desired.
Attribution
Recipe and photo used with permission from: Louisiana Seafood