Crawfish Pasta Salad 2

2 pounds crawfish tails

1-/2 tablespoons liquid crab boil

2 teaspoons Tony Chachere's seasoning

2 cups water

One 12-ounce package shell macaroni

1/2 cup Italian dressing

3/4 cup sweet onion, chopped

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

1 cup chives, sliced thin

1 cup celery, chopped

1 cup raw unpared zucchini, chopped

1/2 teaspoon fresh garlic, minced

1 small bottle staffed olives

4 tablespoons sweet pickle relish

1-1/2 cups mayonnaise

1 tablespoon horse radish

1 pound Velveeta Three Italian cheese, cubed

Place 2 cups water, crab boil and Tony's seasoning in bottom of a steamer. Place crawfish tails in the top of the steamer. Bring water to a boil, lower to medium and steam crawfish for about 15 minutes. Drain crawfish, reserving steaming liquid and place crawfish in refrigerator to chili. Pour crawfish liquid into the bottom of steamer and add enough water to make about six cups and cook macaroni, according to package directions. Drain and place in a large mixing bowl. Toss macaroni in the Italian dressing mix. Add the chopped onion, red and green peppers, chives, celery, zucchin1 and garlic, and toss again Then add stuffed olives and sweet pickle relish, toss again. Mix mayonnaise and horse radish together and mix with salad lastly add the Velveeta cheese. Mix and add crawfish.

Serves 12-14.

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Cajun Country -- New Iberia, Louisiana