Eight servings

If you are ever at No Problem Raceway Park in Belle Rose, La., for the Jegs.com NHRA Cajun SPORTSnationals, you know where to eat. Ross Laris has the best Crawfish boil that I have ever attended. And it is at the track. I wait eagerly every year to be invited to help the Cummings brothers “stir the pot.” And who wouldn’t want to rub elbows with “Thriller” at an eight-foot table that is covered in a mound of incredible food. There is a rumor this year that there will be 2,000 pounds of crawfish in attendance. I cannot wait to have my lips on fire with some of the best seasoned food in the South. I will see you there!
This recipe is not full of cayenne pepper, and it is not going to have your lips burning for two days, although it is full of flavor. I am sure if you live in Louisiana you will add more pepper than it calls for, but you should try it as is. I promise that you will love the flavor.

Seafood Quiche
For the potato crust, bake three large russet potatoes and chill; peel and discard the skin. Roughly chop the potatoes (1/4- to 1/2-inch pieces) and put them in a stainless bowl. Mix in 1 teaspoon of salt.

Prepare a 12-inch-round, 2-inch-deep cake pan by spraying the inside with nonstick cooking spray. Melt 3 tablespoons of lightly salted butter and mix with 2 tablespoons of extra virgin olive oil. Pour into the pan and sprinkle with 2 teaspoons of black pepper. Sprinkle the bottom of the pan evenly with the potatoes. Push the potatoes evenly into the bottom of the pan. (I like to cover the potatoes with plastic wrap to keep my hands clean.)

Mix the following and spread evenly on top of the potato crust:
3 ounces shredded, smoked hot pepper cheese
4 ounces jumbo lump crab meat
4 ounces thinly sliced, cooked lobster meat
4 ounces fresh raw tuna (1/2-inch dice)
4 ounces fresh raw salmon (1/2-inch dice)
6 ounces roughly chopped raw shrimp
1/4 cup thinly sliced green onion tops

Mix the following until smooth and pour into the pan:
9 large eggs
4 large egg yolks
3 cups heavy cream
2 teaspoons freshly chopped dill sprigs
3/4 teaspoon salt
1/2 teaspoon cayenne pepper

Bake at 350 degrees until slightly firm and light golden brown, approximately 40 minutes.


Crawfish Salsa
Mix the following in a stainless bowl. Let sit covered in the refrigerator for two hours.
1/4 cup finely diced red onion
2 seeded and finely diced Roma tomatoes
1/4 cup finely diced red bell pepper
1/2 of a finely diced jalapeno pepper
1 tablespoon freshly chopped cilantro
4 teaspoons freshly squeezed lime juice
2 teaspoons freshly squeezed lemon juice
1 pound cooked, peeled, deveined crawfish tails
1/2 teaspoon hot smoked paprika
1 tablespoon chili powder
1 teaspoon freshly ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground Tellicherry black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 ounce extra virgin olive oil