Okay, Listen Here

Okay, Listen Here

Wednesday, July 18, 2012

Cajun Yum!

Cheryl's out for a bit so we’re sending her some love by way of some Cajun Yum today.  And y’all know how Cheryl loves her Cajun men! Tehe!  And le'me tellya!  Cajun men LoVe to eat!   

Now it’s too hot outside for cooking up gumbo or creole.  If y’all want that I’ll dish it up later when it cools down.  But in this heat, I don't know of anything better than some boiled shrimp dipped in a fresh homemade Remaloude Sauce.  That’s good eatin’ there, Cher!  At my house, it’s good for more than dipping shrimp in or drizzling over a Po Boy sandwich.  Heck it’s good on a salad, french fries, fried green tomatoes or even a fried egg sandwich! 

I’ll tell you right now, Paul Prudhomme’s recipes are my favorite.  I know, he gets pretty complicated on you.  But if you cook like me….throw in a little of this and a little of that….you can use his recipes as a guideline, not the law.  (Unless we’re talking his Strawberry Pie…then it’s by-the-book yum!) So as wonderful as his Remoulade recipe is (and I have made it to the letter, once, a long time ago), I tend to cheat and start out with a cup of store bought mayonnaise.  Then I throw in all the other goodness and call it yum!  It doesn’t have to be perfect.  Add or take away as you like.  Believe me!  There’s as many variations on this recipe out there as there are Jon Boats in Louisiana!  The bottom line is flavor.  My daddy made it with mayo, ketchup, yellow mustard, horseradish, Worcestershire, and Tabasco and we called it good just like that!  

Remoulade Sauce  

2 egg yolks (delete if you use mayo)
1/4 cup vegetable oil (delete if you use mayo)
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup chopped fresh parsley
1/4 cup prepared grated horseradish
1/4 lemon, seeded  (I delete this)
1 bay leaf, crumbled (I delete this, too…it’s too crunchy)
2 tbsp. Creole mustard or brown mustard
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. white vinegar or lemon juice (add a touch extra if you delete the ¼ lemon above)
1 tbsp. Tabasco Sauce (I’m loyal)
1 tbsp. minced garlic
2 tsp. sweet paprika
1 tsp. salt

Mr. Prudhomme says, In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well. Makes 1 1/2 cups.

I say, start with the mayonnaise and fold it all in together in one bowl, chill and enjoy!  It makes more than 1 1/2 cups and it lasts about a week in the fridge..... if you can keep it that long!  Y’all enjoy!


  1. I will definitely make this--the bought mayo version. I do not like homemade mayonnaise. I know; I am going to Yankee hell. It's not that I fear raw egg. I don't like the taste of it.

    I made gumbo last night. I am sure you would be scandalized by it. The recipe came for a low cholesterol book and did not involve an iron skillet or andouille.

    Okay. So it wasn't really gumbo. Right now I know you are shaking your head like I do when people who don't know, start trying to say grits, cornmeal, and polenta are the same thing.

    1. Yea...I don't like homemade mayo either. I can never get the consistency right, it's too thin. I like the volume of the store bought. (I'll inject right here that I'm terrified my FIL is going to swoop out of the clouds today and tan my hide for my sacrilegious handling of this recipe!)

      Hahaha...you're probably right about the counterfeit nature of your low-cholesterol, no iron skillet, no andouille gumbo. Your secret's safe with me! lol 'Course, FIL might come get you, too! Ha!

  2. Oh, man that looks good! I really like the way you simplifed it!

    Thanks for sharing!

    1. Glad you liked it Stephanie...I'm all for simplifying! :D