Every year we here at ChowTown hold our annual Seafood Boil. During this limited and highly sought after event we boil up a hundred pounds or so of crab, crawfish, shrimp, sausage and corn in a “just hot enough” blend of spices. This vast quantity of unspeakable deliciousness is then dumped 30 pounds or so at a time on the table in front of our guests who promptly upon seeing this wonder loose all sence of propriety and descend upon the food with their bare hands.
For our American readers this will most likely ring a bell and is not so odd since a crawfish, crab or shrimp boil as well as clam bakes tend to follow this same M.O.
Anyway, it seems that the fine folks who throw these shindigs are reticent to disclose the recipes for the dips and spice mixes they use(okay, not all of them. It just sounds better to say that). As a result I’ve come up with my own versions.
The following is a fairly close rendition of the dip I threw together for our last event and while my hope was simply that it would be gone afterwards and not make anyone vomit, it turned out that it was very well received. So much so that I’ve been pestered day and night for the recipe. While not exactly what I made this is more or less the same stuff.
This will make enough to fill a medium sized plastic Heinz ketchup squeeze bottle(very scientific, huh?)
- 3 cups mayonnaise
- 1/2 cup ketchup
- 3 tbsp Hy’s cajun seasoning (or other brand)
- 2 tbsp lemon juice
- 1 1/2 tbsp creole mustard or yellow mustard
- 1 tbsp whole grain mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 tbsp basic hot sauce such as Tabasco or Franks
- 1/2 tbsp siracha hot sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Add all ingredients to a medium bowl.
- Whisk the whole thing until well blended