Summer Louisiana Seafood Salad from Chef Jean French


1 lb crawfish tails (rinsed)
1 lb 50/60 ct cooked shrimp
1 lb cooked scallops
1medium yellow onions chopped
1/2 branch celery chopped
2medium green bell peppers chopped
1medium red bell peppers chopped
2 Tbsp salt
1/4 cup sugar
1/2 Tbsp tarragon
1/2 Tbsp basil
1 tsp oregano
1/2 tsp white pepper
1 tsp cracked fennel
2 oz lemon juice
1 Tbsp chopped garlic
3 Tbsp soy sauce
1/2 tsp cayenne
1 Tbsp sesame oil
1/4 cup red vinegar
1/4 cup olive oil
1/4 cup vegetable oil


  • Mix all ingredients refrigerate and use as needed. 
  • Serve on a bed of spring mix lettuces and decorate.