Salsa Picante with Crawfish

Leslie Davis - Monday, May 21, 2012

1 lb. Louisiana crawfish tailmeat

2 avocados, peeled & cubed

1/4 c. lime juice

3 c. cubed tomatoes (3 lbs.)

3 lg. onions, chopped (4 c.)

8-10 cloves garlic, minced

1/4 c. chopped cilantro

3 jalapeno peppers, seeded & chopped

1 T. ground cumin

2 T. paprika

1 t. salt

Lettuce leaves

Tortilla chips

Rinse crawfish with cold water. Drain well and pat dry. Coarsely chop and set aside. Combine avocados and lime juice in a small bowl. Set aside. Combine crawfish, tomatoes, onions, garlic, cilatro, peppers, cumin, paprika and salt in a large bowl. Gently stir in avocado-lime mixture. Chill at least 1 hour. Serve in a lettuce lined bowl with tortilla chips. Makes about 12 cups.