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Authentic Big Easy remoulade
From the Kitchen of the 225 Club
Remoulade is more common than ketchup in the restaurants of New Orleans.
It’s a spicy, mustard-based sauce that is often used to coat boiled, chilled shrimp bedded on a plate of greens. You can also use it at your backyard barbecues or tailgates to add a kick to hot dogs, hamburgers, pork, chicken and other types of seafood.
The beauty of remoulade is that no two are the same and every restaurant has its own recipe. You can spend a very fulfilling long weekend gorging yourself at French Quarter restaurants in a quest for the perfect remoulade.
In fact, we've done just that. Some of the Cold, Hard Football Facts crew was in New Orleans the week before Hurricane Katrina and had the most spectacular remoulade at Tujague’s, a legendary Big Easy eatery and one of the city’s oldest restaurants. It sits in a great location, wedged in a corner of the French Quarter near Jackson Square, the Mississippi River and another legendary Crescent City hotspot, Café du Monde, which is famous for its beignets.
The hurricane put a dent in our plans to hunt down the recipe, but we contacted Tujague’s owner Steven Latter this spring. We’re happy to report that he says business is going well and that he was willing to share his housemade remoulade recipe with us.
If you don’t feel like making your own, Zatarain’s offers a jarred remoulade available at many markets across the country.
- 3/4 c. finely chopped white onion
- 1/2 c. finely chopped celery
- 1/4 c. finely chopped scallions
- 1/4 c. finely chopped lettuce
- 1/4 c. finely chopped fresh parsley
- 4 oz. Zatarain’s Creole mustard or any brown mustard
- Generous amount of paprika, for color
- 6 oz. olive oil
- 1 t. fresh lemon juice
- Salt and pepper to taste
Make sure onion, celery, scallions, lettuce and parsley are finely chopped and then mix them together. Add mustard and mix well. Add paprika, olive oil, lemon juice and salt and pepper to taste. Mix well again. Sauce can be made in advance and will keep for several days. Pour the sauce in a bowl with 1 to 2 pounds of boiled, chilled shrimp and toss to coat the shrimp completely. Serve the shrimp on a bed of lettuce greens. This recipe will make about 16 ounces of remoulade.
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