Monday, June 8, 2015


Hello Darlings,

Whew, there is no denying it. It is hot outside and the last thing any of us want to do is cook a meal over an equally hot stove. So tonight I am sharing my original deluxe seafood salad. Like some of my other recipes this one is filled with fruit and vegetables. It also has a variety of seafood meat.


1 can of tuna, 5 oz
1 can of whole baby clams, 10 oz
12 oz. of Boudreaux’s Crawfish Tail Meat, unfrozen
1 bag medium frozen shrimp
1/4 tsp. cilantro
1/2 cup mayonnaise
1/2 tsp lemon juice
1/4 tsp dill weeds
1/4 tsp celery seeds
1/4 cup chopped sweet onion
1/4 cup chopped red onion
1 celery stalk, chopped
1 tablespoon sweet pickle relish
1/2 teaspoon dry mustard
1/2 teaspoon gumbo file
1/4 cup carrots, slice
1/4 cup medium diced apple
1/2 cup red, green, or yellow bell pepper
1/2 teaspoon Black Pepper
1 tablespoon Sugar
Salt to taste


  1. Pre-chill baby clams, shrimp, tuna and crawfish in refrigerator 2 to 6 hours 
  2. When seafood is chilled remove from containers and drain
  3. If shrimps have tails on remove them
  4. Place seafood in large mixing bowl
  5. Add all the other ingredients until well mixed.
  6. Transfer salad the medium size bowl and cover
  7. Chill. 
  8. When serving add seafood salad to the top of lettuce or fresh spinach

Tonight I am serving the seafood salad with buttered sweet corn, fries and sliced tomatoes. You can also serve it with cucumber slices, baked beans, or as a sandwich spread, chunky dip, or appetizer on crackers.