And nothing is easier than this to serve as an appetizer.

CRAWFISH IN SPICY CREOLE MUSTARD

• 1/4 cup Creole mustard
• 1/2 cup olive oil
• 1/4 cup rice or red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon finely chopped garlic
• 1 tablespoon ketchup
• 1/8 teaspoon (about 6 dashes) Tabasco sauce
• Zest from 1/2 lemon, finely chopped
• 1 pinch chopped parsley, plus 1 tablespoon chopped in reserve
• 1 tablespoon chopped green onions, plus 2 tablespoons chopped in reserve
• Cracked black pepper to taste
• 1 pound peel crawfish tails, rinsed

Combine all of the ingredients (except for the 1 tablespoon chopped parsley and 2 tablespoons chopped green onions) in a mixing bowl and whisk until all is well blended. Refrigerate for 24 hours. It may be stored for up to one week. When ready to use, whisk again. To serve, toss the rinsed crawfish tails in some of the sauce, according to your personal taste. Add the reserved parsley and green onions. This is excellent served atop assorted mixed salad greens, or on chilled marinated white beans, or even with cold pasta.

If grilling is your thing, then by all means, fire it up with grilled fresh or smoked sausage. The sausage can be served (cut into small chunks) as an appetizer dabbed with Creole mustard or Tabasco’s spicy mayonnaise. Or, if you prefer, tuck the sausage between two big slices of hot French bread and enjoy a great po-boy sandwich. To serve alongside those po-boys, I suggest any of our jambalaya mixes. Make a lettuce and tomato salad and dress it with a balsamic vinegar (we have that as well) vinaigrette to complete the meal.

There are many harbingers of spring, at least in my book. For example, while riding along the country roads and highways at this time of year, one can’t help but notice the greening of the willows, bald cypress trees, clover and wild magnolias in the swamps and marshes of south Louisiana. And I know that warmer weather has arrived when I observe my husband spending the better part of a balmy spring day cleaning his barbecue pit and grill. He can’t wait to flip some burgers, sear a couple of steaks or enjoy the sizzle of assorted kabobs over a hot fire.

I, too, am anxious to sip a tall, cold gin and tonic on the patio and enjoy a leisurely meal overlooking the languid waters of Bayou Teche.

Let me give you some ideas for casual meals as the longer days allow you to spend more time in the great outdoors.

Just in case you didn’t know, we’re in the peak of crawfish season and you can order your LIVE crawfish NOW. We also have everything—boiling equipment and seasoning mixes—that you’ll need to get the freshwater crustaceans to your table.

If you like a dipping sauce in which to dip the tasty tails, stir up a batch of this creamy delight. You can also use it for dipping boiled shrimp.

DIP FOR SEAFOOD

• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce

Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve.