As with gumbo, jambalaya, or any of our treasured culinary traditions, there is no “right” way to make remoulade.
Shrimp Boil with White Remoulade Sauce
2015-06-17 05:46:37
Serves 6
Ingredients
- 1 gallon cold water
- 2 pounds small red potatoes
- 3 bay leaves
- 8 sprigs thyme
- 2 tablespoons black peppercorns
- 1 tablespoon celery seed
- 1 tablespoon fennel seed
- 3 ears corn, shucked and halved
- 1 small sweet onion, quartered
- 2 lemons, halved
- 1 head garlic, halved crosswise
- 1 pound large fresh shrimp
- White Rémoulade (recipe follows)
Instructions
- In a large pot, combine 1 gallon water, potatoes, bay leaves, thyme, peppercorns, celery seed, and fennel seed. Bring to a boil over medium high heat; cook 15 minutes. Add corn, onion, lemons, and garlic. Cook 10 minutes or until potatoes are tender. Add shrimp; reduce heat to medium, and cook for 4 minutes or until pink and firm. Drain water. Serve immediately with White Rémoulade.
Louisiana Cookin https://www.louisianacookin.com/
White Remoulade
2015-06-17 05:58:53
Serves 6
Ingredients
- ¾ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- 3 tablespoons chopped cornichons
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon minced shallot
- 1½ teaspoons hot sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl, combine all ingredients. Cover and refrigerate up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/
Love, love your magazine. Raised in monroe, la. Went to northwestern back in the 60’s. Love the recipes in your magazine.
Thank you, Dianne! We love publishing reader recipes, so if you’ve got one you’d like to share, send it our way!