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.

Remoulade is a great topping for almost any type of meat, vegetable or salad. And, it’s a healthier dipping sauce than ketchup when indulging in fries or onion rings.

Combine all ingredients in a medium mixing bowl and and whisk until all ingredients are incorporated. In a separate mixing bowl, combine ¼ cup First Cold Pressed Olive Oil and whisk until thick ...

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.

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 ...

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, these will be a hit at your next ...

2 tablespoons white vinegar. 2-1/2 tablespoons ketchup. 1/2 cup olive oil. Mix and stir all ingredients until well blended. Serve over stuffed hard-cooked eggs as an appetizer, or put it with ...