THE CHEF FROM HELL

Remoulade Sauce was originally created in France in 1800's.  At that time it was white in appearance and used as a condiment for cooked meat and poultry.  Today, sporting a reddish orange hue, it has been transformed into a variation on the American cocktail sauce and used frequently on cooked chilled seafood dishes.   

Ingredients:

2 cups Hellman's Mayo

1/4 cup Celery, diced fine

1/4 cup Scallions, diced fine

1 TBS prepared White Horseradish

One half of a fresh Lemon, seeded & chopped fine (yes, this includes the rind)

2 TBS dark brown Mustard

4 TBS Ketchup

1 TBS Lea & Perrins Worcestershire Sauce

1 TBS Malt Vinegar

1 TBS Franks Red Hot Sauce

1 tsp Paprika

1 pinch Kosher Salt

1 lb Crawfish Tails

Mixed Salad Greens

Fresh Parsley, stems removed & diced fine

3 fresh Plum Tomatoes, quartered

Cooking Procedure:  Place all of the ingredients, except for the crawfish, salad greens, parsley and tomatoes, in a food processor.  Process ingredients for 30 to 60 seconds; until they're completely blended.  Place the sauce from the processor in a medium sized bowl and add the crawfish tails.  Toss well, making sure the crawfish are coated with the sauce.  Set up the salad greens on a serving platter and spoon the crawfish over the top of the greens.  Place the platter in the fridge to chill for 1 hour.  When you're ready to serve, garnish the crawfish with the parsley and tomatoes.