Creole Shrimp Pasta Salad
10 ounces Rotini pasta, cooked and drained, according to package directions.
1 1/2 lbs. small cooked shrimp, peeled and deveined
1/2 cup each, onions, bell pepper, and celery, chopped fine
1 small can, sliced, pitted black olives
Combine cooked shrimp, veggies, and pasta in large bowl and set aside.
1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole or Dijon mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
1 tbs. Creole or Cajun seasoning
Salt and Tabasco sauce to taste
Combine all ingredients in large bowl and mix well. Add to pasta veggie mixture, and toss until well coated. Chill until ready to serve. Serve with a good loaf of French bread and a glass of wine. Bon Appetit!
It was a another great weekend in Cajun country! Of course, the food was fabulous and the music was fantastic at the "Red, White and Boom" celebration at Parc International, in downtown Lafayette.
It was warm and humid, so we started off with a few cold drinks at the Smoothie Stand. I ordered the Pina Colada Daquiri and my friend tried the Electric Lemonade. Oh my gawd!
The crowd was in a spirited mood and was priming up for the Fourth of July show and fireworks. The Hunter Hayes Band were kickin' off this party and rockin, the crowd!
Next up was the Fourth of July ceremony, beginning with the United States Marine Corp. The crowd was then treated to the Acacdiana Symphony Orchestra, playing the National Anthem.
Here's a little clip that I took, right before my camera batteries went out. So much for getting some great pics of the fireworks. Cest la vie, cher! Hope ya'll had a wonderful holiday, too!