Turn your crawfish boil leftovers into a next-day dish worth bragging about. This warm or chilled tortellini salad is loaded with smoky sausage, sweet corn, and tender crawfish tails—tossed in citrus and olive oil for a bright finish.
Ingredients
- 1 package cheese tortellini
- 1 lb. peeled Louisiana crawfish tails (leftover from the boil)
- Diced smoked sausage (leftover)
- Corn, cut from the cob (leftover)
- Diced mushrooms (boil ‘shrooms)
- Garlic cloves (leftover from the pot)
- Juice of ½ orange
- Juice of ½ lemon
- Olive oil, to taste
Directions
- Boil tortellini in a mesh bag during the final minutes of your crawfish boil. Once tender, remove and place in a large bowl.
- Add your leftover crawfish, sausage, corn, mushrooms, and garlic.
- Squeeze in the citrus juices, drizzle with olive oil, and toss to combine.
- Serve warm or chilled—either way, it hits.
