Classic Nawlins Remoulade Recipes

NEW ORLEANS REMOULADE SAUCE RECIPE

New Orleans Remoulade Sauce Recipe image

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

Provided by Joshua Bousel

Time 1h5m

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce
2 teaspoons whole-grain mustard
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Steps:

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 250 mg, Sugar 0 g, Fat 14 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g

NEW ORLEANS HURRICANE

New Orleans Hurricane image

This is the Classic N'awlins Hurricane. Drink through a straw from the bottom first. It starts out calm, but it gets stormy towards the end!

Provided by Renata

Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup ice
2 fluid ounces light rum
2 fluid ounces passion fruit flavored syrup
1 cup lemon-lime flavored carbonated beverage
1 ounce lime juice
1 fluid ounce 151 proof rum

Steps:

In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 83.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 69.3 mg, Sugar 51.7 g

CLASSIC N'AWLINS SHRIMP BOIL

Classic N'Awlins Shrimp Boil image

No self-respecting resident of Louisiana will need this recipe! Everyone in this state has his or her own method (complete with secret ingredients-I know one guy who uses Tang, the powdered orange drink) for boiling shrimp, crab, and crayfish. For outsiders, here's a brief rundown of the basics. Start with the freshest, sweetest shrimp available. I love to add spicy sausage and potatoes to the pot, but by all means, omit or add what you like (even Tang). The peeling process may throw some people off, but that's part of the fun. This recipe calls for 2 pounds of shrimp, so you can get a feel for it before you move up to the more common 20-pound party batch. If you can get your hands on some crabs or crayfish, you will need to go a bit stronger on the seasoning and the cooking time, as those hard shells need more spice and more time to absorb the other flavors.

Yield makes 8 to 12 servings

Number Of Ingredients 15

Ingredients

2 small bags "crab boil," or 4 bay leaves
1 teaspoon whole allspice
10 whole cloves
8 sprigs fresh thyme, or 1 teaspoon dried
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 teaspoon celery seeds
1 tablespoon salt
2 lemons, cut in half
1 tablespoon cayenne, or as much as you can stand
2 garlic bulbs, cut in half horizontally
1 onion, quartered
1 pound small potatoes, such as red bliss or Yukon gold
1 pound andouille sausage, sliced into 8 pieces
2 pounds medium or large whole fresh shrimp

Steps:

If you're not using the commercial crab boil, wrap the seasonings in cheesecloth and use kitchen twine to secure the bundle. Place the spices, 1 gallon water, salt, lemons, cayenne, garlic, onion, and potatoes in a large pot (squeeze the lemons over the water as you throw them in), and bring to a boil. Reduce the heat and simmer at least 10-15 minutes, until the potatoes are just about cooked through. Return the heat to boiling and add the sausage and shrimp. Cook for 5-7 more minutes, until the shrimp are cooked through (they will turn bright pink).
Drain the pot carefully, to serve hot or at room temperature. Remove the cheesecloth bag and lemons, if desired, and then serve the shrimp, garlic, sausage, and potatoes in a large bowl, or just dump them out on a table covered with newspaper and get peeling! If you are using the shrimp for salad or another recipe, cool it completely, then peel and refrigerate until ready to use.

CLASSIC REMOULADE SAUCE

Classic Remoulade Sauce image

Provided by Craig Claiborne

Categories condiments

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/4 cup finely chopped cornichons (gherkins) or sour pickles
1 tablespoon chopped capers, drained
1 teaspoon Dijon-style mustard
2 teaspoons finely chopped anchovy fillets or anchovy paste
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh chervil, optional
1/2 teaspoon finely chopped fresh tarragon
2 tablespoons finely chopped scallions or green onions

Steps:

Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams

More about "classic nawlins remoulade recipes"

CLASSIC NAWLINS REMOULADE RECIPES

Web A classic French Remoulade that's as versatile as it is delicious! Use it for spreading, dipping, and tossing in a wide variety of dishes. Provided by Kimberly Killebrew. …
From tfrecipes.com

See details

SHRIMP ETOUFFEE (SMOTHER ME IN THIS!) - THIS IS HOW I …

Web Feb 18, 2023 Shrimp Etouffee (Smother me in this!) 5 Comments. Jump to Recipe. Shrimp Etouffee is a classic New Orleans dish, and though it is perfect anytime, it is especially fitting for Mardi Gras! this … Shrimp …
From thisishowicook.com

See details

LOUISIANA REMOULADE SAUCE - SOUTHERN DISCOURSE

Web Jul 9, 2023 4 Comments. Louisiana Remoulade Sauce. by Stacey Updated: Jul 9, 2023. Jump to Recipe Jump to Video. This post may contain affiliate links. Easy Louisiana Remoulade Sauce is the perfect …
From southerndiscourse.com

See details

CLASSIC FRENCH REMOULADE - THE DARING GOURMET

Web Apr 3, 2021 A classic French Remoulade recipe that’s easy to make and is as versatile as it is delicious! Use this fabulous condiment for spreading, dipping, and tossing into a wide variety of dishes. Remoulade sauce is a …
From daringgourmet.com

See details

BEST CLASSIC NAWLINS REMOULADE RECIPES - RECIPERT.COM

Web 1 cup quality mayonnaise: 2 tablespoons finely minced cornichons: 2 tablespoons finely chopped mixed herbs: 1 tablespoon very finely minced capers: 1 tablespoon real French …
From recipert.com

See details

NEW ORLEANS RED BEANS AND RICE - HOW TO FEED A …

Web Jan 14, 2019 This recipe for New Orleans Red Beans and Rice is classic N'awlins! So incredibly flavorful and with just enough kick to make it fantastic!
From howtofeedaloon.com

See details

CLASSIC NEW ORLEANS REMOULADE SAUCE | EMERILS.COM

Web Ingredients. 1/4 cup fresh lemon juice. 3/4 cup vegetable oil. 1/2 cup chopped yellow onions. 1/2 cup chopped green onions (green and white parts) 1/4 cup chopped celery. 2 tablespoons chopped garlic. 2 …
From emerils.com

See details

CLASSIC N'AWLINS REMOULADE RECIPE | EAT YOUR BOOKS

Web Save this Classic N'Awlins remoulade recipe and more from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans to your own online collection at …
From eatyourbooks.com

See details

BEST SUSAN SPICERS CLASSIC NAWLINS REMOULADE RECIPES

Web 1 cup mayonnaise: 1/4 cup finely chopped cornichons (gherkins) or sour pickles: 1 tablespoon chopped capers, drained: 1 teaspoon Dijon-style mustard
From recipert.com

See details

SUSAN SPICERS CLASSIC NAWLINS REMOULADE RECIPES

Web 1 cup non-fat Greek yogurt: ¼ cup mayonnaise: ¼ cup stone-ground mustard: 1 tablespoon pickle juice: 1 tablespoon capers: 1 teaspoon prepared horseradish
From tfrecipes.com

See details

CLASSIC REMOULADE SAUCE – A COUPLE COOKS

Web Jan 1, 2021 by Sonja Overhiser. Buy Our Cookbook. This post may include affiliate links; for details, see our disclosure policy. This classic remoulade sauce recipe will become your go-to! It’s a deliciously creamy condiment …
From acouplecooks.com

See details

GALATOIRE'S SHRIMP REMOULADE - COOKING ON THE RANCH

Web Aug 5, 2015 Course: Main Course Seafood. Cuisine: French Creole. Prep Time: 30 minutes. Cook Time: 5 minutes. Total Time: 35 minutes. Servings: 4. Calories: 636kcal.
From highlandsranchfoodie.com

See details

NEW ORLEANS RECIPES | NEWORLEANSRESTAURANTS.COM

Web Barbecue Shrimp is a classic New Orleans dish. Check out our recipe by Court of Two Sisters. Beef Carpaccio with Tamari & Ginger Vinaigrette. by Apolline. This Beef …
From neworleansrestaurants.com

See details

REMOULADE SAUCE RECIPE - SIMPLY RECIPES

Web Jan 16, 2024 Louisiana-style remoulade sauce is easy to make with mayo, spices, horseradish, and hot sauce. It comes together in just 10 minutes, and is perfect for crab cakes, po boys, and so much more.
From simplyrecipes.com

See details

EASY REMOULADE SAUCE RECIPE - PINCH AND SWIRL

Web Oct 15, 2022 In a medium bowl combine: mayonnaise, mustard, ketchup, garlic, horseradish, lemon juice, capers, parsley, green onion, Cajun seasoning, and hot sauce; stir until smooth. Refrigerate for at least an …
From pinchandswirl.com

See details

'NAWLINS REMOULADE – RED BONE FOODS

Web Share. Our “ Nawlins Remoulade” is a classic Creole Remoulade. With its mayonnaise base, whole grain Creole Mustard, fresh horseradish, cayenne hot sauce and savory …
From redbonefoods.com

See details

SUSAN SPICER'S CLASSIC N'AWLINS REMOULADE - KITCHEN AND CULTURE

Web Ingredients: Method: 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 …
From louisiana.kitchenandculture.com

See details