Crawfish Salad

• 1 c. mayonnaise
• 1/4 c. French dressing
• 1/4 c. chili sauce
• 1/2 tsp. salt
• 2 Tbsp. chopped sweet pickles
• 1 Tbsp. celery seed
• 1 tsp. prepared horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• 3 hard-boiled eggs, chopped
• 1 lb. cooked crawfish tails
• parsley to taste
• 1/2 Tbsp. Paul Prudhomme seafood seasoning
• 1 head lettuce, torn

1. Combine mayonnaise, French dressing, chili sauce, salt, pickles, celery seed, Worcestershire, horseradish, parsley, Tabasco and Paul Prudhomme seafood seasoning.
2. Mix well.
3. Add chopped eggs and crawfish tails.
4. Mix well.
5. Place lettuce on 4 to 6 salad plates.
6. Spoon crawfish mixture on top.
7. Garnish with tomato wedges and avocado slices.

mayonnaise, french dressing, chili sauce, salt, sweet pickles, celery, horseradish, worcestershire sauce, tabasco sauce, eggs, parsley, head lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530567 (may not work)