INGREDIENTS
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1 pound medium shell pasta, cooked until al dente in salted water
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1 1/2 cups mayonnaise
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2 tablespoons Creole mustard
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2 tablespoons ketchup
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1 tablespoon horseradish
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1/2 teaspoon Tabasco sauce
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1/2 teaspoon sugar
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1/2 teaspoon Creole or Cajun seasoning (I use Tony Chachere's)
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2 stalks celery, sliced
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3 green onions, sliced
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1/2 red bell pepper, diced
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1/2 pound small cooked shrimp