what are some good hors d overs to serve at a pool party? Im in Texas..

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I know Gris Gris had a dish I have been wanting to try

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Which one was it?

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maybe some great south western inspired dishes?

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Now, you have me confused. Are you looking for Cajun/Creole/Louisiana or Southwestern or both?

Look at the recipe book for the crabmeat layered dip. It can be served with shrimp, crab or crawfish on top. Easy to make, goes a long way and gets eaten.

Maybe the shrimp and andouille mini muffins? I serve them with the creole tomato dressing, but a mild white remoulaude would be good.

Shrimp and andouille kabobs

I'm doing some stuffed mini multicolored sweet peppers with Italian sausage tonight, but you could take those and stuff them with nearly anything, including boudin and bake them, if you can get your hands on some boudin, that is.

If you can't get crawfish, you could make up a shrimp mixture for some mini shrimp pies either open face or turnover style.

Big bowl of boiled shrimp tossed in remoulaude would be good by the pool. Easy to keep cold sitting on a bowl of ice.

I make some crabmeat canapes which are really meant to be made with shrimp. I can't put my hands on the recipe right now, but it's not an exact science and you can cook. These have a mayo base such that they puff up a bit and become just wee bit golden.

Cut white bread with a biscuit cutter or with a cup to whatever size you want. I do small ones about an inch and a half in diameter, maybe.

Mix up some mayo, chopped shrimp or jumbo lump, grated dill pickle, shredded cheddar cheese (not a ton-it's not a cheesy thing), garlic powder, green onions, salt, cayenne or hot sauce (not a lot) and grated onion. Should be a pretty thick mixture. Spread on the top of the bread and bake at about 375 until the bread on the bottom is toasted and they bubble a bit. I know the mixture sounds strange, so you'll have to trust me on this. It works. I like it better with the crabmeat, but the shrimp is also good. They get eaten like chips.

Here's a cold soup recipe I got directly from Commander's. Could be made with shrimp and you could mess with it a bit. Maybe grind some shrimp up and leave some pieces whole. Pass some small cups of it around.

Crawfish Vichyssoise for 4 people

2 Idaho potatoes, boiled
1/2 ounce crab boil
1 ounce leeks
Juice of 1 lemon
2 bay leaves
1 gallon of water

Boil the potatoes in 1 gallon of water seasoned with the above ingredients.

Cool potatoes and puree with

4 ounces of cream
salt and pepper to taste
1 ounce sour cream
Creole Seasoning

Garnish with Crawfish Tails and serve.
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We do marinated crab claws for around the pool all the time. You can marinate them in whatever flavors you like.

hot wings.

Napoleon, if you look in lsuAfro's thread, he made those shrimp and andouille mini muffin cakes before and said they were a hit. Someone else here made them also with the same report. They would be an easy thing poolside and different.

Report back on whatever you do and how it works out. I imagine a lot of folks will be asking for poolside treats for the next few months.

It was the mini muffins.
Just got back from the HEB, and they had a decent price on Shrimp as well as crab meat. I got claw instead of lump though.
I also got some Boudin.

I'm making the muffins and the dip.
as well as Hot Wjngs, Boudin balls, and Cucumber sandwiches and Shrimp Spring rolls.

Thanks for the help.

Let me know how everything works out.

I saw some bouDAIN at the H-E-B this weekend