Here in the Deep South, I see a lot of Shrimp, with Pepper Jack Cheese on half of a Jalapeno, wrapped with bacon and then grilled. We call it Jacked up Shrimp. This is how we do it, but the recipe doesn't call it the JUS.
https://www.heb.com/recipe/recipe-it.../1392678853502
We, also, do the Velvetta Cheese dip with crumbled, browned sausage in it and Rotel Tomatoes. Serve with small circle Tositos. This is just make the normal Rotel dip, but crumble and brown 1 pound of sausage first in a non stick skillet. Drain part of the fat off, then add the 2 pound block of cheese to start it melting. I cut it up into pieces. Last thing to add is the Rotel. Don't drain off all the sausage fat, as that is where a lot of the taste comes from. This is good in a crock pot to keep it warm or a chafing dish. The large dipping Fritos or Tostitos are good with this. So is Carrot sticks and I like celery with it. Do NOT use hot sausage, because most people can't eat it. Use only the mild pan sausage.
Another item well liked down here is Jalapeno or any pepper jelly over Philadelphia cream cheese and serve with just about any type cracker. I like the flavored Pita chips.
There's also a hot crab dip. It's called Crab Mornay (sp?) down here. It is delicious and not seasoned hot, but served warm in a Chafing dish
http://www.myrecipes.com/recipe/lump-crab-mornay Of course, it does call for fresh crab meat, & I don't have a clue if you could get that. We use our fresh boiled crab meat for it.
And then, there is a Crawfish Bread. It does need to be kept warm, and it is delicious on French bread, which is a chewier bread than normal white bread.
http://catholicfoodie.com/emerils-cr...-for-jazz-fest
And, the ever popular, Cornbread with crawfish or shrimp added to it. This is just as good cold as it is hot.
http://www.myrecipes.com/recipe/crawfish-cornbread
And now, if any of you have looked at the recipes, you will know why it is so hard to lose weight down here in Louisiana. There is really too much good food always around. A lot of it is highly seasoned, because we like it that way, but some is rather mild.
Just wanted to add that I have not made any of these specific recipes, but they do look reasonable as to how I have made them in the past. We use the River Road Cookbooks for a lot of our recipes as they are from real southern, Cajun kitchens.