Remoulade sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle Durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea & Perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed
Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually.
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. “Some of my friends
say they even like this over some desserts, but I don’t believe then, no.”
From Justin Wilson’s “Outdoor cooking With Inside Help”
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
Red Beans and Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper
Cooked Rice
Boil pork 5 minutes to get rid of salt. Put pork in second water (hot)
and add beans, water, should be one-half inch above beans. Add
immediately, one bell pepper, one chopped onion, celery, garlic, Italian
seasoning and whole hot pepper. Cook slowly two to three hours, until
gravy is thick and beans tender — just before dishing out add a pinch of
italian seasoning again. Salt to taste and serve with rice. From “Talk
About Good” contributed by Mrs. Charles Barras, Jr.
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
