Original Creole Seasoning 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeThis Crawfish Caesar Salad by @tashaliana puts a Gulf-inspired twist on a classic. Succulent crawfish and hearty kale are tossed in a creamy Caesar dressing seasoned with Tony’s for that perfect Creole kick.
Ingredients
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Kale Salad:
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1 large bunch Tuscan kale, stems removed, leaves torn or chopped
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1–2 tbsp olive oil
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Juice of 1⁄2 lemon
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For The Crawfish:
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8 oz peeled crawfish tails (fresh or thawed from frozen)
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2 tbsp unsalted butter
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1 tsp Tony Chachere’s seasoning (or to taste)
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Juice of 1⁄2 lemon
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For The Panko Topping:
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1⁄2 cup panko breadcrumbs
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- 1 1⁄2 tbsp unsalted butter
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1⁄2 tsp Tony Chachere’s seasoning
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1⁄4 tsp garlic powder
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1⁄4 tsp onion powder
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Pinch of cayenne pepper
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Salad Dressing:
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1⁄3 cup creamy Caesar dressing (store-bought or homemade)
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1⁄2 cup freshly grated Parmesan (microplaned for fluffy texture)
- Clear
Directions
- Pick and wash the kale leaves, removing any tough stems.
- Place in a large bowl, drizzle with olive oil and lemon juice.
- Use your hands to rub/massage the kale for 1–2 minutes until softened and slightly darker in color. Set aside.
- In a skillet over medium heat, melt the butter. Add Tony Chachere’s seasoning and lemon juice; stir.
- Add crawfish tails and simmer for 2–3 minutes until heated through. Remove from heat (don’t overcook).
- Add panko breadcrumbs, Tony’s, garlic powder, onion powder, and cayenne.
- Stir constantly until golden brown and toasted, 3–4 minutes. Remove from heat and cool slightly.
- Blanket generously with grated Parmesan.
- Plate the kale, then arrange crawfish tails on top (or toss them in if you want them mixed (throughout).
- Sprinkle the toasted panko mixture over the top for crunch.In a separate skillet, melt butter over medium heat.
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Toss the massaged kale with Caesar dressing until evenly coated.
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