Cajun Creole Tartar Sauce Recipes

CAJUN-FLAVORED TARTAR SAUCE

Steps:

• Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
• Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.

CAJUN - CREOLE TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Store in refrigerator. Best made a day ahead.

CAJUN CREOLE SAUCE

Steps:

• Peel lemon.
• Chop lemon pulp very fine and cut rind into thin strips.
• Put all ingredients in double boiler and cook over low heat for 30 minutes.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE

Steps:

• Prepare fish:
• Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
• Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
• Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
• Make tartar sauce:
• Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
• Fry fish:
• Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
• Serve fish tenders hot with tartar sauce and lemon wedges.
• *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).

CAJUN COCKTAIL & CAJUN TARTAR SAUCES

Steps:

• Cajun Cocktail Sauce:.
• In a large pot cook onions and garlic in butter until tender.
• Stir in the water, tomato paste, prepared horseradish, lemon juice, dry mustard, salt and ground red pepper.
• Bring to a boil, reduce heat, simmer, uncovered 5 - 10 minutes.
• Serve warm or chilled with fried fish and seafood. Top the cocktail sauce with grated fresh horseradish, if desired.
• Makes 3/4 cup of sauce.
• Cajun Tartar Sauce:.
• In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce.
• Served with fried fish and seafood.
• Makes 1 1/4 cup of sauce.

LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE

Steps:

• In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
• Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
• Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
• Instructions for Cajun Tartar Sauce:.
• Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.