Shrimp Rice Salad

Shrimp Rice Salad

  • 2 cups cleaned boiled shrimp
  • 3 cups cooked rice
  • 1 can of black beans
  • 1/4 cup celery, sliced
  • 1/4 cup Pimento stuffed olives sliced
  • 1/4 cup green peppers, Chopped
  • 1/4 cup pimientos, chopped
  • 1/4 cup onions, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons mayonnaise

Split each shrimp lengthwise. In large bowl, combine shrimp, rice, celery, olives, green peppers black beans,  pimientos, and onions; cover and chill. Just before serving, stir together salt, pepper and mayonnaise, and toss with shrimp mixture. Spoon shrimp mixture onto chilled plates. If desired, garnish with tomatoes and whole shrimp.

Serves 6.

Cajun Chicken and Rice Salad


3 cups cooked rice, cooled
2 cups diced cooked chicken
1 cup diced canned pineapple
1 cup sliced celery
1/2 cup diced green pepper
1 cup mayonnaise
1/4 cup chopped peach or pear preserves
3/4 tsp curry powder
1 cup grated Cheddar cheese


Combine rice, chicken, pineapple, celery, and green pepper. Blend together remaining ingredients except cheese. Stir into chicken mixture. Season to taste. Chill. and Serve Garnish with grated cheese.

Cajun Potato Salad


2 pounds red potatoes, peeled and quartered

2 medium tomatoes, seeded and diced

1 tablespoon green onion, finely chapped

Salt and pepper to taste

2 tablespoons white wine vinegar

1-1/2 tablespoons Creole style mustard

1/4 to 1/2 teaspoon cayenne pepper

1/4 cup olive oil

2 tablespoons finely snipped parsley

4 bacon slices, cooked crisp


Crab boil

In a medium saucepan, cook potatoes in salted water and crab boil until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside.

In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.



3 tablespoons plus 1 teaspoon salt

1 lemon cut into quarters

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

2 cups good mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine

1 teaspoon freshly ground black pepper

6 tablespoons minced fresh dill

1 cup minced red onion (1 onion)

3 cups minced celery (6 stalks)


Bring 6 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Drain and Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine,, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Crawfish Pasta Salad


1 pound bowtie pasta cooked

1/4 cup butter

1/4 cup Italian dressing

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder.

1/2 teaspoon chili powder

1/2 medium green bell pepper

1/2 medium red bell pepper

2 ribs of celery

1 pound crawfish tails


In large sauce pan, combine all ingredients except pasta Cook over medium heat for 12-15 minutes. Remove from heat and combine with cooked pasta, then serve.