| 1/2 | | Red onion |
| 1 | sm | Green bell pepper (and I mean small) |
| 2 | | Stalks celery; leaves as well |
| 1 | tb | Garlic; about, maybe more |
| 2 | ts | Salt; approx |
| 1 | tb | Coarse black pepper; approx. |
| 1 | | Cayenne pepper; approx. |
| 2 | ts | Paprika; approx. |
| 1/4 | c | Creole mustard; about (more if you're a mustard freak; I am not) |
| 2 1/2 | c | Mayo; about (I am a mayo freak) |
| 1 | | -(up to) |
| 2 | tb | Catsup |
| 1 | tb | Worchestershire sauce; about |
| 3 | | Jalapenos (from my private stash for my meals; Rael ain't no fool; no response necessary) |
| 1 | tb | Whatever Durkee's Hot Sauce is now called; about (I forget, but I used everything "hot" we had) |
| | White vinegar (I used tarragon; do not; suffice it to say some idiot didn't order any white vinegar) |
| 1/2 | | Lemon; juice of (thinking lime may be better) |
| | Parsley; fresh, about a small handful of picked leaves (or chop fine and stir in) |
