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Remoulade

creole_remoulade

Creole Remoulade

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Ingredients:
  • 1/3 cup white vinegar
  • 1/3 cup Dat Ketchup
  • 2 tablespoons prepared horseradish
  • 1/4 cup creole mustard
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cayenne
  • 2 cloves garlic, peeled
  • 2 teaspoons D.a.T. SaUcE
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sliced green onions
  • 1/2 cup celery, chopped
  • 2 medium eggs
  • 2 medium egg yolks
  • 1 1/2 cups vegetable oil
Directions: 
Combine all ingredients except oil in food processor.  Slowly add oil.  Once combined, serve over your favorite seafood and Enjoy!

Creole Remoulade

crawfish_popcorn

Blackened Crawfish & Popcorn Grits

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Ingredients:

•I cup diced smoked sausage

•I cup bacon bits

•2 tbs dried Trinity Mix 

•4 tsp Blackening seasoning

•1 lb Louisiana Crawfish Tails (thawed if frozen)

•1 c unsalted butter

•1/2 cup white wine

•2 tbs Worcestershire sauce

•1 tsp D.a.T. Sauce

•1 tbs fresh lemon juice

•radish micro greens for garnish (City Girls Farm)

 

Directions: 

1Melt butter in skillet. Add bacon bits and render until done. Add smoked sausage and Trinity mix and sauté for 2 minutes. Deglaze with wine. Add Worcestershire and D.a.T. Sauce

2Add crawfish and blackening seasoning. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits. Garnish with Microgreens.

 

Popcorn Rice Grits

Serves 4

Ingredients

• 3 cups chicken broth

• 1 cup popcorn Rice (Cajun Country Rice)

• 4 ounces sharp Cheddar cheese

• 4 ounces Mozzarella

• ¼ teaspoon cayenne pepper

• 1 cup Heavy Cream

Instructions:

In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese, heavy cream and cayenne. Enjoy!