This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

A Cobb salad is one that we have on rotation at our house. I love the combo of flavors, how you can switch ingredients around, and it’s always a crowd pleaser with my whole family. Traditionally, most Cobb salads have chicken on them, but I partnered with my friends at Tony Chachere’s to bring you a fun Cajun twist on the traditional salad with fried crawfish! This salad is everything you want in a salad and you are going to love the addition of fried crawfish tails on top of all of the crunchy and fresh goodness. This recipe for friend crawfish Cobb salad is one that you are going to want to make all summer long!

You can usually find frozen crawfish tails in the frozen seafood section at your local grocery even when it’s not crawfish season. You simply take these tails, marinate them in buttermilk, and then batter them in Tony Chachere’s Crispy Creole Fry Mix and then fry them up to crispy perfection. I layer them on top of all of the usual Cobb salad components like bacon, egg, fresh crunchy veggies, avocado, and top it off with a creamy ranch dressing from Tony Chachere’s that is just perfect to bring the salad together.

If you haven’t ever tried Tony Chachere’s salad dressings, I suggest you do! They are classic flavors with a zesty kick that makes them unique and delicious! You can top this salad with Ranch, French, or Italian, but I personally love the creamy ranch for this Cobb salad. Such a great combination of flavors here that make this salad not only tasty, but super satisfying as well!

Ingredients:

• 1 Lb. Louisiana Crawfish Tails

• 6 Slices of Cooked Bacon

• 4 Boiled Eggs

• 1 Head of Romaine Lettuce, cut up

• 1 English Cucumber, diced

• 1/2 Cup Grape or Cherry Tomatoes, cut in half

• 1 Avocado, diced

• 2 Ears of Fresh Corn, kernels removed

• 1/8 Cup Thinly Sliced Red Onion

• 2 Tbsp. Fresh Dill

• Tony Chachere’s Ranch Dressing for serving
  
  For the Fry Mix-

• 1 Box Tony Chachere’s Crispy Creole Fish Fry Mix

• 1/2 Tsp. Tony Chachere’s Original Creole Seasoning

• 1/2 Cup Buttermilk

• 1 Cup Vegetable Oil for Frying

  
  Directions:

• Take 2 shallow and wide bowls and pour buttermilk into one bowl and the Tony Chachere’s Crispy Creole Fish Fry Mix into the last bowl.

• Season the buttermilk with Tony Chachere’s Original Creole Seasoning.

• Marinate the crawfish tails in buttermilk to coat for 2-3 minutes and then remove excess buttermilk before adding into the fish fry mix to coat the crawfish tails thoroughly.

• Heat a large iron skillet over medium high heat, and when the oil is hot add the coated crawfish tails.

• Cook for 2-3 minutes per side until golden brown.

• Remove from the oil onto a paper towel lined baking sheet to remove excess oil and then sprinkle with extra Tony Chachere’s Original Creole Seasoning if desired.

• While the crawfish cook, assemble salad by adding all ingredients to a large bowl.

• Top with the fried crawfish tails and drizzle with Tony Chachere’s Ranch Dressing. Serve immediately.
  
  

  Tip: You can test your oil heat by using the end of a wooden spoon and placing into the preheated oil. If bubbles form around the wooden spoon end, the oil is ready.

How good does this salad look? I can’t wait for you to give it a try for yourself! Make sure to grab a bottle of Tony Chachere’s dressing the next time you are at the grocery, right on the salad dressing aisle!