Sep 112017

Football season is here. Time to start tailgating. The only thing you need when planning a tailgating menu is your imagination. This week, I will be showcasing 2 side dishes that are at home at a tailgate.

1 1/2 pounds boiled Shrimp, peeled and deveined

2 ripe medium Avocados, peeled and cubed

1/4 cup fresh Lime Juice

3 cups Ripe Tomatoes, coarsely chopped (about 1 1/2 pounds)

1 1/2 cup Green Onions, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon Garlic, chopped

1 tablespoon Pickled JalapeƱos

Pinch of Ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon freshly ground Black pepper

1/2 teaspoon Hot Sauce

Coarsely chop the shrimp and set aside. Combine the avocados with the lime juice and toss gently to coat. Set aside. Combine the shrimp, tomatoes, green onions, cliantro, garlic, jalapeƱos, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least 2 hours before serving with tortilla chips.


Good Cooking, Good eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

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