Remoulade
What is remoulade you ask? Let me tell you, it’s that creamy, tangy, garlicky condiment that is often found on po’ boys or as a dip on the side with your fried shrimp or on crab cakes. It makes my mouth water just thinking about it. Remoulade is like a gumbo recipe…everyone’s momma has their own special concoction. Well, here’s my special family recipe for remoulade that I’m sharing with you. Hope you enjoy it.
INGREDIENTS
1 lemon, juiced
2 cloves of garlic
2 tablespoons of Creole or Dijon mustard
½ teaspoon of Old Bay
2 tablespoons of capers, drained
1 cup of Best Maid mayonnaise
Salt to taste
INSTRUCTIONS
In a food processor add the lemon juice, garlic, mustard and Old Bay. Pulse until the garlic is finely chopped. Add the capers and mayonnaise and pulse until the capers are coarse chopped and the mixture is combined. Taste and add salt as needed. Chill for at least an hour, but it’s better the next day. Keep refrigerated for up to three weeks.
We added a recipe for Shrimp Po’Boys too! And, don’t forget the chips!
Her friends call her “Southern Belle.” But with three young children, she’s called “mom” more than anything these days. Debbie started Dede’s Cajun Cuisine in the fall of 2011 after catering a Southern lunch for a funeral at her church. She knew she wanted to share her love of cooking, southern heritage, and specifically, Southern food with her friends and family. The challenge became how to juggle all of that with her first priority of being a mom. Dinner time is always that crazy part of the day when everyone is hungry and tired. Between kid activities, never-ending laundry and the day-to-day grind of life, there isn’t enough time to prepare a meal from scratch.
