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Ramona King

Quick Remoulade Sauce

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Bring the flavor of New Orleans right to your kitchen with this Creole-styled remoulade sauce

What's not to love about New Orleans? From the various historical sights to one of the best live music scene around, New Orleans is a city that has something for everyone. 

One of the things the Big Easy is best-known for is undoubtedly the food. It seems like on almost every corner there is a tasty treat waiting to luring you in with the flavors of the original sin city. While well-known dishes like red beans and rice, shrimp etouffee and gumbo may be what most travelers seek out, it's the remoulade sauce that gives a lot of these recipe that extra special kick. 

Thankfully you can bring the taste of the Crescent City home with you anytime your craving a trip down memory lane with this delicious remoulade sauce recipe. 

You can literally whip the sauce up in under 10 minutes and put it on everything from salads to sandwiches. While there are numerous ways to actually make this sauce, we prefer ours with a few capers and sweet pickle relish for texture as well as a touch of Sriracha for kick. Trust me, this is the sauce you'll want to throw together and pour over any and everything.

Here are a few of our favorite ways to use it. 


Shrimp Po’Boys

A staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. You can use any combination of seafood — shrimp, crawfish or oysters — but a classic shrimp po’boy is hard to beat. When buying shrimp, the size of the shrimp will be noted with a corresponding number (such as 21/25), which refers to the approximate number of shrimp of that size needed to make one pound. The smaller the number, the larger the shrimp. For these po’boys, look for either 26/30 or 31/40 shrimp.
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Fried Oysters with Remoulade

This recipe comes courtesy of Atlanta Chef Linton Hopkins. In the remoulade, Linton prefers to use homemade mayonnaise or Duke’s mayonnaise. Zatarain’s makes his favorite Creole mustard. Use a Louisiana-style hot sauce such as Crystal or Trappey’s. For the fried oysters, use oysters no larger than a half-dollar. Linton prefers buttermilk over beaten eggs under the breading; it adds a tangy touch to the briny oyster, along with perfect thickness to bind the cornmeal and flour.
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Shrimp Remoulade

A classic New Orleans cold appetizer, shrimp remoulade combines chilled poached shrimp with a creamy remoulade sauce, then serving simply atop leaves of lettuce. We like medium shrimp for this application because the sauce tends to cling better to these babies than to larger shrimp. You can make the remoulade well in advance, then use any remaining sauce as an accompaniment to any chilled and fried seafood dishes.
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Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously. 

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