Every Cajun pary I've ever been to had meatballs for appetizers. The best were in a very spicy dark brown gravy.

Another big favorite is a Shrimp Mold
* Exported from MasterCook *

SHRIMP MOLD

Recipe By : BECKY
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
1 can tomato soup
8 ounces cream cheese -- softened
1 envelope unflavored
1/4 cup water
1 bunch green onions -- chopped
3 pounds shrimp -- boiled in crab boil
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1/2 cup celery -- chopped fine
1 teaspoon Cajun seasoning -- (according to taste0
hot sauce -- to taste

Heat in sauce pan-- soup and cream cheese.
Fold in remaining ingredients.
Pour into lightly greased mold.
Chill until firm- over night.

Serve on a bed of lettuce with crackers.

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Other chices might include:

stuffed/broiled mushrooms stuffed with crab stuffing
sautee 1/2 c. green onions
1/2 c. celery chopped finely
2 Tbs. parsley
1/2 stick butter
remove from heat-stir in
1/2 c. seasoned bread crumbs
1 lb. crab meat ( or chopped shrimp)
Stuff mushroom caps and bake at 400 for 15 minutes. Serve warm

Shrimp Dip
Equal parts (8 oz) mayo, sour cream, cream cheese blended until smooth
add: 1/4 c. chopped green onions
8 oz. cooked shrimp
1 pkg. Hidden Valley Party dip seasonong
hot sauce to taste
1/4-1/2 tsp. Creole seasoning
1-2 tsp. horseradish
Chill overnight andserve with chips or toasted french bread rounds