A Southern Classic with Heat and Zing If you’ve ever had a po’boy in Louisiana, dipped shrimp into a mystery sauce and thought “what is this magic?” — odds are, it was remoulade. This Tangy New ...

My Louisiana remoulade sauce is cool and sassy Cajun condiment deliciousness, y'all!! ... That said, use Blue Plate if you can, but if you can't, use another good one like Duke's.

In short, remoulade is a great topping for almost any type of meat, vegetable or salad. The end result is well worth the time it takes to stir up a batch of this guilt-free sauce.

With the motor still running, slowly drizzle in ¼ cup First Cold Pressed Olive Oil. Refrigerate overnight. **For this recipe, Chef Nino blackened a fish filet to go with his remoulade sauce.

These fritters are easy to make with leftovers from a crawfish boil. We used egg to bind all of the ingredients in a typical boil -- tails, sausage corn, onions and garlic -- into patties.

They served it over stuffed eggs, but like any remoulade, there are dozens of other uses. Maylie's Remoulade Sauce Makes about ... stir all ingredients until well blended.

Order shrimp remoulade in a New Orleans restaurant and, depending on where you are sitting, your shrimp may be served with a creamy pinkish sauce studded with spices, a deep red one heavy on ...

But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. Served with an easy-to-make tangy remoulade sauce, in true Southern style ...