• 1/4 cup Creole mustard
• 1/2 cup olive oil
• 1/4 cup rice or red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon finely chopped garlic
• 1 tablespoon ketchup
• 1/8 teaspoon (about 6 dashes) Tabasco sauce
• Zest from 1/2 lemon, finely chopped
• 1 pinch chopped parsley, plus 1 tablespoon chopped in reserve
• 1 tablespoon chopped green onions, plus 2 tablespoons chopped in reserve
• Cracked black pepper to taste
• 1 pound peel crawfish tails, rinsed

Combine all of the ingredients (except for the 1 tablespoon chopped parsley and 2 tablespoons chopped green onions) in a mixing bowl and whisk until all is well blended. Refrigerate for 24 hours. It may be stored for up to one week. When ready to use, whisk again. To serve, toss the rinsed crawfish tails in some of the sauce, according to your personal taste. Add the reserved parsley and green onions. This is excellent served atop assorted mixed salad greens, or on chilled marinated white beans, or even with cold pasta.

If grilling is your thing, then by all means, fire it up with grilled fresh or smoked sausage. The sausage can be served (cut into small chunks) as an appetizer dabbed with Creole mustard or Tabasco’s spicy mayonnaise. Or, if you prefer, tuck the sausage between two big slices of hot French bread and enjoy a great po-boy sandwich. To serve alongside those po-boys, I suggest any of our jambalaya mixes. Make a lettuce and tomato salad and dress it with a balsamic vinegar (we have that as well) vinaigrette to complete the meal.