1 can Tuna Fish
2 T Onion (finely chopped)
2 T Celery (chopped)
2 T Sweet Relish*
3 Boiled Eggs (diced)
1 tsp Lemon Juice
1/3 cup Mayonnaise
1/2 tsp Mustard (optional)
Salt and Pepper to taste

Drain Tuna and break fish up with a fork. Add remaining ingredients. Chill in a tightly covered plastic bowl in refrigerator. Serve with Lettuce or make sandwich’s.

*For a Low Carb Alternative: Replace Sweet pickles with Sugar Free Relish or Dill Relish. Can be served on Low Carb Bread or my Favorite… Low Carb Whole Wheat Tortillas!! Very Yummy!

I simply love Shrimp! Living here along the Gulf of Mexico Shrimp is just as common on our table as Chicken and Beef or that bottle of ketchup. This Recipe was my Mom’s. She was always a whiz in the kitchen especially where Cajun Cuisine was concerned and I loved learning to cook and listening to stories about our Cajun heritage. So this dish just says home to me. No matter where life takes me I will always consider it a “Home Cooked Meal”. Just follow the link below for the Recipe and Enjoy!!

Shrimp Etoufee

Jambalaya was everyone’s favorite home-cooked meal in our Cajun home. This was my Mom’s recipe. I’m sure you will love it and find that it’s really simple to make.

1 Stick Butter
1 to 2 Pounds Shrimp
1 Pound Sausage (cut in 1/2 inch slices)
1 Large Onion
1 Large Bell Pepper
2 cups Green Onions
1 can Cream of Shrimp or Cream of Chicken Soup
1 can Spicy- Crushed Tomatoes
1 1/2 Cups Raw Rice*
2 1/4 Cups Water*
-Season with Salt and Pepper

Cut up Butter in a large Dutch Oven. Combine all ingredients and cover with aluminum foil. Bake at 425 degrees for about 1 1/2 hours.

**Correction - I apologize. Originally I had left out the Rice and Water. As you can see I have corrected this. Please enjoy the recipe.