If you live in Louisiana, you live for crawfish season.
Weekends are full of friends and family gathering around a good old crawfish boil. In addition to mudbugs, lots of people throw corn and potatoes, whole garlic, onions and mushrooms into the pot.
When I had leftovers from a crawfish boil, I just knew I had to create something special, so I came up with my diabetic-friendly Crawfish Boil Potato Salad. This satisfying dish is bursting with all of your favorite crawfish boil flavors and ingredients.
My family likes it so much that, whether we have a full-blown crawfish boil or not, I now buy the ingredients on their own to mix up this delectable dish. Though this is considered a potato salad I sometimes serve it as a main course or a hearty side dish.
If you're looking for other Cajun and Southern-inspired recipes, check out my "Gulf Coast Favorites" cookbook.
- Not only do Louisiana crawfish taste great, they're full of protein, low in calories and are a very versatile ingredient.
- While crawfish is in season, stock your freezer.
- If you can't eat crawfish without ice-cold beer, indulge in light beer to keep the calories down.