Cajun Potato Salad

Serving Size : 10

2 tablespoons Margarine
1 tablespoon Garlic -- minced
1 bunch Shallots (5-6 stalks) tops -- only
2 pounds Crawfish tails
1 tablespoon Liquid smoke
2 tablespoons Worcestershire sauce
2 pounds Bacon -- fried and crumbled
5 pounds Red potatoes -- boiled in skins ---cut up
16 ounces Mayonnaise
12 Eggs, boiled -- yolks whites chopped
1 cup Creole mustard
1/2 cup Yellow mustard
2 tablespoons Tabasco pepper sauce
Salt to taste
Pepper to taste

In medium-size skillet, melt margarine over medium heat. Add garlic and
shallots; cook until wilted. Add crawfish tails, liquid smoke and
Worcestershire sauce.
Cook for 15 minutes; cool. Add bacon and set aside.
Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a

separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce.
Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to
taste. Serves 10 to 12.