Cajunremoulade Recipes
CAJUN REMOULADE SAUCE
Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.
Provided by Remoulader
Categories Sauces
Time 15m
Yield 18 oz
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a mixer.
- If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
- Refrigerate overnight.
- I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.
CAJUN REMOULADE SAUCE
I was first introduced to Remoulade Sauce by Galley Wench and was fascinated with it. Was making some crab cakes today for my SIL and DD and wanted to try to make my own. This is a combination of 3-4 recipes and I thought it turned our really well.
Provided by Nimz_
Categories Sauces
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together.
- Cover and refrigerate for 1-2 hours.
- Enjoy.
REMOULADE SAUCE
Provided by Emeril Lagasse
Time 20m
Yield about 3 cups
Number Of Ingredients 14
Steps:
- Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
REMOULADE SAUCE A LA NEW ORLEANS
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g
CHEF JOHN'S REMOULADE 2.0
Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 8h30m
Yield 1
Number Of Ingredients 14
Steps:
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 1677.4 calories, Carbohydrate 26.7 g, Cholesterol 88.7 mg, Fat 175.5 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 26.3 g, Sodium 3757.3 mg, Sugar 13.9 g
CAJUN REMOULADE SAUCE
A spicy little sauce to top off any kind of fried fare... Try it as a dip for pretzels or veggies. It's like ketchup...many many uses!
Provided by Fauve
Categories Sauces
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Cover and refrigerate up to 3 days.
- Use on fried fish, french fries-- use your imagination!
Nutrition Facts : Calories 81, Fat 6.7, SaturatedFat 1, Cholesterol 7, Sodium 316.9, Carbohydrate 4.4, Fiber 0.8, Sugar 2.1, Protein 0.6
CAJUN REMOULADE SAUCE
Pass up the ketchup and try this sauce instead for chicken or fish or fries or raw veggies. It's good on everything.
Provided by Geema
Categories Sauces
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix add ingredients together in a small bowl.
- Cover and refrigerate for a couple of hours to blend flavors.
- This will keep for about 3 days in your refrigerator.
Nutrition Facts : Calories 84.6, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 225.4, Carbohydrate 6.4, Fiber 0.5, Sugar 2.1, Protein 0.4
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