Classic Nawlins Remoulade Recipes

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE image

Number Of Ingredients 13

Ingredients

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Steps:

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator. Makes 2 cups.

N'AWLINS SHRIMP PO'BOY WITH HOMEMADE REMOULADE AND ROMAINE SALAD

N'awlins Shrimp Po'Boy with homemade remoulade and romaine salad image

Po'boys are a Louisiana original, but we skip the frying to bring you a healthier version. Shrimp gets dusted in Cajun seasoning and served on a toasted Italian roll with lettuce, tomato, and remoulade, a Cajun mayo. It's served with a crisp salad to counter the nice spice in this dish.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 tsp. Cajun Seasoning
1 Romaine Heart
2 Roma Tomatoes
Info 8 oz. Shrimp
Info 1½ oz. Mayonnaise
0.951 oz. Pickle Relish
Info 2 French Rolls
½ fl. oz. Seasoned Rice Vinegar
1 tsp. Sugar

Steps:

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CLASSIC N'AWLINS REMOULADE

Classic N'Awlins Remoulade image

Categories Mustard

Yield makes about 2 cups or 8 to 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons finely chopped onion or shallots
1 garlic clove, minced
2 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1 teaspoon sweet Hungarian paprika
1/2 teaspoon cayenne
Juice of 1 medium lemon (about 3 tablespoons)
1 tablespoon prepared horseradish
Salt and pepper
1 cup olive oil
1/4 cup finely chopped celery heart
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped scallion

Steps:

Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.

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