Justin Wilson's Potato Salad Without Potatoes

4 stay-fresh bags saltine crackers	1 cup chopped celery
1 cup chopped onions	1 cup sweet relish or chopped sweet pickles, drained
1 cup dill relish or chopped dill pickles, drained	1 tablespoon horseradish sauce
6 large hard-boiled eggs, chopped	Justin Wilson’s Pepper Sauce to taste
1 tablespoon Worcestershire sauce	1 cup pimiento-stuffed olives, drained and chopped, or as much as you like
1 cup pitted black olives, drained and chopped	1 cup chopped green onions
Enough mayonnaise to achieve the consistency you like

 

Crumble the crackers and mix together well with all the other ingredients in a large mixing bowl. If you serve the next day, you might have to add more mayonnaise because the crackers drink up all those tasty juices.

Justin Wilson's Country Egg Salad

 

4 jumbo or extra-large hard-boiled eggs, peeled and chopped	1/4 cup pimento-stuffed olives, drained and minced
one 5 1/2-ounce can potted meat	2 tsp olive oil
2 tbsp mayonnaise	2 tsp Louisiana hot sauce
1/4 tsp garlic powder	1 teaspoon onion powder

 

Mash the eggs real fine (mash with table fork). Add the olives and mix well. Add the rest of the ingredients and mix well. Serve as a salad or sandwich spread.

CURRIED CHICKEN and CRAWFISH SALAD

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Ingredients

CURRIED CHICKEN and CRAWFISH SALAD

2 roasted chickens - approx. 3-4 lbs. each**
1 lb. crawfish tails (can also substitute 1 lb. boiled and seasoned shrimp)
1-1/2 C. chopped onion
1 C. chopped celery
1 lg. can + 1 small can mandarin oranges, drained but save about 1/4 C. juice
2 T. Cajun seasoning
3 T. curry powder (I use 2-3 generous handsfull - and I have big hands)
2 T. Dijon mustard
2 t. salt
1 t. black pepper
2-3 C. mayonnaise - add gradually
** - I've done this with boneless breasts, and the taste/texture just isn't
as good - need the white and dark meat off the bones
Pull chicken meat from bones - discard skin and all fat - and shred. Squeeze
water from crawfish tail package and add tails. Add oranges and dry
seasonings and stir all well. Add reserved orange juice and mustard and mayo
and stir until well blended; add more mayo if necessary until everything is
smooth and covered. Refrigerate for 2-4 hours and taste - add salt and more
seasoning or curry powder as needed or to taste. Let it sit overnight in
airtight container if possible.
If you want to cut down on the mayo, you could use mayo and yogurt or light
sour cream, but not too much - you could also use unsweetened coconut milk to
thin down the mayo, but again - not too much
Garnish with toasted almonds or peanuts, optional.
Serves 8-10.

Cajun Potato Salad

1 cup mayonnaise
1/4 cup vinegar
2 tablespoons spicy mustard
1 tablespoon salt
4 pounds cooked, diced potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 teaspoons dill seed
1 teaspoon sugar
1/4 cup sweet pickle relish
1/4 teaspoon cayenne pepper, more or less to taste
3 hard boiled eggs, diced

Mix mayonnaise, vinegar, mustard, sugar, pepper and salt together in a large bowl. Add remaining ingredients, toss and mix well. Chill and serve.

Jambalaya Salad Ingredients     1 1/3 cups water 2/3 cup uncooked long-grain white rice 6 slices bacon 1 (6 ounce) can tiny shrimp, drained 1/2 cup cubed ham 1/2 cup chopped green bell pepper 1/2 cup sliced celery 1/4 cup chopped onion 1 cup chopped fresh tomato    3/4 cup Italian-style salad dressing 1 teaspoon dried thyme 1/4 teaspoon chili powder 1 clove garlic, minced 1/4 teaspoon salt Directions     1 In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes. 2 While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble. 3 In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes. 4 Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.

Catfish and Crawfish Mold
Categories: Cajun, Salads
      Yield: 8 Servings

      1 c  Chopped parsley
      1 c  Cream cheese
    1/2 c  Dry white wine
      1 x  Salt, to taste
      1 T  Lemon juice
      1 lb Catfish meat, cooked
      1 t  Louisiana hot sauce
      1 lb Crawfish meat, cooked
      1 T  Lea & Perrins

  Chop catfish and crawfish in food processor.  Add wine, parsley,
lemon
  juice, and salt.  Mix real well.   Add hot sauce and Lea & Perrins
  Worcestershire sauce.  Mix well.  Add cream cheese. Mix well.
  Refrigerate overnight in a mold.  Serve with crackers or on a bed of
  lettuce. You can use shrimp of crawfish aren't available. From
Justin
  Wilson's "Outdoor Cooking With Inside Help"

Jambalaya Rice Salad

1 cup frozen baby peas
1 cup long-grain white rice
1/2 teaspoon salt free Cajun seasoning
1/4 teaspoon salt
1 bottle (8 ounces) prepared lemon vinaigrette
12 peeled cooked jumbo shrimp
1 cup cooked chicken (leftover or from supermarket)
1 cup tomato slices or wedges (from the salad bar)
1/2 cup prechopped red or green pepper (from the salad bar)
1/2 cup presliced celery (from the salad bar)
1/4 cup prechopped green onions (from the salad bar)

Let the 1 cup frozen peas stand in a colander at room temperature to
thaw.
Meanwhile, in a 2-quart saucepan, combine 2 cups hot tap water, the 1
cup rice, 1/2 teaspoon Cajun seasoning, and 1/4 teaspoon salt. Cover
the pan and bring to a boil over high heat; reduce the heat to low,
and cook 15 minutes, or until all the liquid is absorbed.
Stir in the thawed peas and 1/3 cup of the prepared lemon
vinaigrette.
Spread the rice mixture out in a 13- by 9-inch baking pan. Place the
pan in the refrigerator or freezer 5 minutes to cool down quickly.
While the salad is chilling, halve the 12 peeled cooked shrimp
lengthwise. Cut the 1 cup cooked chicken into 1-inch pieces and
coarsely chop the 1 cup tomato slices.
In a wide shallow salad bowl, combine the shrimp, chopped chicken,
and tomato with the 1/2 cup chopped pepper, 1/2 cup celery, and 1/4
cup green onions. Taste for seasoning and add salt and pepper, if
desired. Drizzle with a little lemon vinaigrette and toss to combine.

Spoon the chilled rice mixture into the salad bowl of shrimp,
chicken, and vegetables. Toss gently to combine, and reseason, if
desired.
Serve with remaining lemon vinaigrette.