Crispy Cajun Island Crawfish Bowl

Add this simple and festive Big Easy treat to your menu and every jazz musician in town will want to play at your place…just for food.

Menu Part


15 Each Lightly Breaded Cajun Crawfish 64/125 ct. (Item# 057135)
1 Cup Rice, Cooked
1 Each Corn, Grilled, Cut of Cob
1/4 Cup Bell Peppers, Red & Green, Diced
1/4 Cup Cabbage, Diced
1/8 Cup Tomatoes, Diced
3 Ounces Cajun Aioli
1 Each Crispy Shallots
1 Each Scallions, Chopped


  1. Fry the Crawfish according to package instructions and to the internal temperature of 165°F.
  2. Arrange 1 cup of cooked white rice in the bottom of the bowl.
  3. Toss the remainder of the ingredients into the Cajun aioli and arrange on top of the rice.
  4. Garnish with crispy shallots and chopped scallions.

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