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2   cups mayonnaise
½ grated lemon
½ tsp. Tabasco hot sauce
½ tsp. Worcestershire
1   tsp. horseradish
2   tbsp. ketchup
1   tsp.paprika
2   tbsp. chopped dill pickles
1   tbsp. grated onions
2   lbs. boiled shrimp or crabmeat
    (Bootsie’s LA Spice Seasoning)

Mix all ingredients together except for shrimp or crabmeat. Chop shrimp and add to other ingredients. Blend well. Season to taste with cajun seasoning. Refrigerate 2-3 hours. Serve cold with crackers or chips. Serves 8 to 10 people.

Etouffee

2    lbs. seafood (peeled crawfish, peeled shrimp, crabmeat, etc.)
½   cup finely chopped celery
1    cup finely chopped onion
½   cup finely chopped bell pepper
4    cloves chopped garlic
½   tsp. Tabasco hot sauce
1½ cups hot chicken broth
1     tbsp. cornstarch
½   cup green onions
¼   cup chopped parsley
½    lb. butter
       paprika (for color)
      (Bootsie’s LA Spice Seasoning)

Season seafood with cajun seasoning and set aside. In large pot, melt ½ pound butter. To this add chopped celery, onion, bell pepper, garlic, and Tabasco. Cook gently until onions are transparent. Now add chicken broth and seafood. Bring to boil, then immediately turn heat down and cook very slowly for 20 minutes, stirring often. Dissolve cornstarch in ½ cup of liquid and stir until smooth. Add this to mixture, stirring until fairly smooth. Add green onions and parsley, more seasoning if needed. Cook 10-15 minutes more to bind in flavor.

Crabmeat Au Gratin

1    large onion
3    stalks celery
2    sticks butter
4    tbsp. flour
1    large can carnation milk
2    egg yolks, beaten
½   cup green onions
¼   tsp. chopped parsley
2     lbs. crabmeat
10   oz. grated cheese (Velveeta or cheddar)
1     tbsp. Worcestershire
¼    tsp. garlic powder
      (Bootsie’s LA Spice Seasoning)

Sauté onions, celery, green onions, and parsley, in butter until soft. Add flour and blend well; then add milk and mix well. Remove from heat; add beaten eggs, crabmeat, cajun seasoning, Worcestershire, cheese, and garlic powder. Put in casserole dish and top with more cheese. Bake for 30 minutes at 350° F.

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Stuffed Crabs

1    lb. crabmeat
2    chopped onions
1    chopped bell pepper
4    stalks chopped celery
¼   lbs. margarine
10 slices toasted white bread
3    tbsp. cooking oil
1    bunch chopped green onion tops
      dash of sweet basil
      (Bootsie’s LA Spice Seasoning)
      bread crumbs

Cover bread in water and soak for 15 minutes. Squeeze bread with hand and set in colander. Sauté onions, bell pepper, and celery in oil. Add bread, cajun seasoning, green onion tops and dash of sweet basil. Fold in crab meat and margarine. Stuff crabs in shell or foil tray. Then sprinkle with bread crumbs. Place in 350° F oven for about 20 minutes. Makes 12 crabs.

Shrimp Creole

4    lbs. cleaned and deveined shrimp
3    tbsp. flour
4    tbsp. butter or cooking oil
1    chopped onion
½   cup chopped bell pepper
3    chopped garlic cloves
1    small can tomato sauce (or whole tomato or tomato paste)
1    tsp. red pepper
dash thyme
½   cup chopped green onions
½   cup chopped parsley
5    cups boiling water
      (Bootsie’s LA Spice Seasoning)

Melt butter or oil in pot. Add all chopped vegetables. Sauté 20 minutes and add cajun seasoning. Stir well. Add tomato sauce and flour. Simmer about 30 minutes stirring occasionally. Add water and adjust seasonings. Cook one hour, then drop in shrimp. Bring to boil and simmer 15 minutes. Add parsley and green onions. Turn fire off. Serve hot over rice.
Serves 8 to 10 people.

Chicken Fricassee

1    large chicken, cut up
2    large onions
1    cup cooking oil
      flour
     (Bootsie’s LA Spice Seasoning)
      parsley and shallot tops

Dredge chicken in flour and brown in oil. Remove and brown onions in oil. Put chicken back in the pot and add 1 ½ quarts water. Let cook until chicken is tender, stirring to be sure it does not stick. Should be a thick gravy. Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops.

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