Food and Recipes Seafood Crawfish Miss River's Louisiana Crawfish Rolls Be the first to rate & review! If you can’t make it to Jazz Fest, try Alon Shaya's recipe for Miss River's Louisiana Crawfish Rolls, an homage to the crawfish-salad roll by Smitty's Restaurant & Oyster Bar. By Alon Shaya Alon Shaya Alon Shaya is the chef-partner of Pomegranate Hospitality, a restaurant group he founded with his wife Emily that includes Saba in New Orleans, Safta in Denver, and both Miss River and Chandelier Bar at the Four Seasons Hotel New Orleans. Southern Living's editorial guidelines Updated on March 25, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Active Time: 10 mins Total Time: 10 mins Servings: 4 Second only to Mardis Gras, Jazz Fest is New Orleans’'most rocking party. And while the music may technically be the main draw, we keep coming back for the food. One of Chef Alon Shaya’s favorite dishes to eat at Jazz Fest are the crawfish rolls—a Cajun cousin of Maine's lobster rolls, but with a better kick. If you can’t get down to Jazz Fest in time to try them, this recipe will give you a taste of the fun. Ingredients 1/2 cup mayonnaise (such as Duke’s) 2 tsp. prepared horseradish (such as Kelchner's) 2 tsp. Creole mustard (such as Arnaud’s) 1/2 tsp. grated lemon zest plus 4 tsp. fresh juice (from 1 lemon) 1/2 tsp. kosher salt 1/2 tsp. Cajun seasoning 1/4 tsp. hot sauce (such as Tabasco) 16 oz. peeled cooked crawfish tails 4 Tbsp. unsalted butter 4 top-split hot dog buns (such as Martin’s) 4 tsp. minced fresh chives Directions Stir together mayonnaise, horseradish, mustard, lemon zest and juice, salt, Cajun seasoning, and hot sauce in a medium bowl until smooth. Add crawfish tails, and stir to coat. Melt butter in a large skillet over medium. Add buns, and toast until golden on both sides, 1 to 2 minutes per side. Evenly fill toasted buns with crawfish mixture. Top evenly with fresh chives. Rate It Print