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.
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.
CATFISH FINGERS WITH CAJUN REMOULADE SAUCE
Steps:
- For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
- For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
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
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
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