1 head iceberg lettuce

1 c. chopped celery 4 hard boiled eggs, sliced

1 10-oz. pkg. peas, thawed

1 c. chopped bell pepper

1 lb. Louisiana crawfish tailmeat

1/2 c. finely sliced green onions

2 c. remoulade sauce**

1 T. Cajun/Creole seasoning

4 oz. shredded cheddar cheese

 8 slices cooked bacon, crumbled

Drain crawfish tailmeat and pat dry. Tear or cut up lettuce and put in large glass bowl. Sprinkle on the celery. Arrange egg slices on top. Sprinkle on the peas, then bell pepper and green onions. Arrange crawfish in an even layer. Spread the remoulade sauce over the top to seal the edges and sprinkle it with the seasoning, then the cheese and bacon. Cover salad with plastic wrap or foil and refrigerate at least 12 hours before serving. ** Remoulade sauce is available in grocery stores in the seafood section. Serves 10.