Cajun Potato Salad

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• 2 tablespoons margarine
• 1 tablespoon garlic, minced
• 1 bunch green onions (about 6 stalks) tops only
• 2 pounds crawfish tails
• 1 tablespoon liquid smoke
• 2 tablespoons worcestershire sauce
• 2 pounds bacon, fried and crumbled
• 5 pounds red potatoes, boiled in skins and cut in small chunks
• 16 ounces mayonnaise
• 12 eggs, boiled then separated, whites chopped
• 1 cup creole mustard
• 1/2 cup yellow mustard
• 2 tablespoons tabasco pepper sauce
• salt to taste
• pepper to taste

In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce.
Cook for 15 minutes; cool. Add bacon and set aside.
Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste.
Potato Salad Serves 10 to 12. Printed in the 8/24/95 Times Picayunne newspaper, a posted by Chris T.