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2 medium crawfish tails
1 small green pepper
2 tomatoes
1 medium onion
1 stick celery
1 clove garlic, crushed
3 tablespoons lime juice or Old
Sour if more zest is desired
1 bird pepper (any hot pepper can be substituted)
3 tablespoons white wine vinegar
4 tablespoons mayonaise
Steam crawfish until red, usually 10 minutes; remove meat from shell and chop. Dice all vegetables and mix with crawfish. Squeeze hot pepper into lime juice (or substitute Old Sour). Remove all hot pepper seeds and peel. Add lime, venegar and mayonaise to crawfish and vegetables, mix well and chill at least 3 hours prior to serving.
Try a Tropical drink with your meal:
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