Spring is here and Easter is upon us! If you’re starting your weekend early with a boat ride today, this is a perfect salad to take along for a sunset picnic. A little wine or sparkling mocktail (my preference these days) and some crackers on the side are my favorite way to enjoy. Wishing everyone a peace and sunshine filled weekend ahead. Gumbo Love, LuLu


Makes 6 to 8 servings

3 pounds LuLu’s Perfect Peel and Eat Shrimp (see recipe below), peeled and chopped into medium to large pieces

1 cup chopped celery

3/4 cup chopped red onion

½  cup chopped green onions

3 hard-boiled eggs, chopped

2 tablespoons finely chopped parsley

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon LuLu’s Crazy Creola Seasoning (or other Creole seasoning of your choice)

2 tablespoons Dijon mustard

½  cup mayonnaise

1 tablespoon freshly squeezed lemon juice


1. In a large mixing bowl, combine all ingredients, stirring gently. 

2. Cover and refrigerate for 2 hours before serving.


LuLu’s Perfect Peel and Eat Shrimp

Makes 4 servings

 1½ – 2 gallons water

1 cup LuLu’s Perfect Pepper Hot Sauce (or hot sauce of your choosing)

3/4 cup freshly squeezed lemon juice

1½ cups liquid Zatarain’s crab and seafood boil (or crab boil of your choice) 

1 3-ounce bag Zatarain’s dry crab and seafood boil (or crab boil of your choice) 

5 bay leaves

½  cup LuLu’s Crazy Creola Seasoning (or Creole seasoning of your choice) 

 1/4 cup salt

2 – 3 pounds large headless shrimp with shells

1. Combine all ingredients except shrimp in a large stock pot. Bring to a full rolling boil. 

2. Add shrimp. Cook for two minutes.

3. Turn off heat and cover for one minute. Drain shrimp in a colander and place a layer of ice on top to stop cooking process.

4. Allow to cool for at least 5 minutes. Drain and refrigerate.