1 lb. shelled crayfish
1/3 c. Louisiana Hot Sauce
8 c. mixed lettuce
2 Creole tomatoes, sliced
2 c. all-purpose flour
1/2 c. cornstarch
1 tsp. Creole seasoning
Vegetable oil for deep frying

Marinate crayfish in Louisiana Hot Sauce while preparing greens. Combine greens and divide among plates. Divide tomatoes among plates. Drain crayfish. Mix flour, cornstarch and Creole seasoning in medium bowl. Heat oil to 350 degrees. Dredge crayfish in flour mixture; shake off excess. Fry until golden brow. Drain on paper towels. Spoon dressing over greens and top with crayfish and serve. Makes 4 servings.

ANDOUILLE DRESSING:

1 slice bacon, finely chopped
6 oz. andouille sausage, diced
1/3 c. diced onion
1 tsp. light brown sugar
1 sm. garlic clove, minced
1/3 c. distilled white vinegar
1 tbsp. Louisiana Hot Sauce
2 egg yolks, room temperature
1 tbsp. Creole mustard
2 1/4 c. vegetable oil
1/3 c. red wine vinegar
Salt and freshly ground pepper

Cook bacon in heavy medium skillet over medium heat until light brown, stirring occasionally. Add sausage and stir until heated through, about 2 minutes. Add onion and stir 1 minute. Add sugar and garlic. Mix in distilled vinegar and Louisiana Hot Sauce. Simmer 1 minute. Cool slightly.

Combine yolks and mustard in medium bowl. Gradually whisk in half of oil in thin stream. Whisk in red wine vinegar. Gradually whisk in remaining oil. Mix in sausage mixture. Season with salt and pepper. Can be prepared 5 days ahead and refrigerated.

Andouille is a smoked pork and beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.