Po Boy Remoulade Sauce Recipes

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NEW ORLEANS RéMOULADE SAUCE



New Orleans Rémoulade Sauce image

This creamy and spicy New Orleans Rémoulade Sauce recipe, pairs with all types of seafood and Shrimp Po Boys and Lobster Rolls!

Provided by Jill Selkowitz

Categories     Condiment

Number Of Ingredients 9

1 cup Mayonnaise
2 teaspoons Homemade Old Bay Seasoning Recipe
1/4 cup Fresh Flat Leaf Parsley (chopped)
1 Tablespoon Horseradish
1 Tablespoon Whole Grain Mustard
2 teaspoons Worcestershire Sauce
2 teaspoons Tabasco Sauce (or to taste)
1 teaspoon True Lemon
1/2 teaspoon Garlic Powder

Steps:

  • Mix together all ingredients and store in an air tight container in the refrigerator.

CAJUN REMOULADE



Cajun Remoulade image

Cajun remoulade is a zesty condiment that's simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce!

Provided by Kevin Is Cooking

Categories     condiments

Time 40m

Number Of Ingredients 11

1 cup mayonnaise
2 tbsp whole grain mustard
2 cloves garlic (minced)
2 tsp capers (rough chopped)
1 tbsp creamed horseradish
1 tsp Worcestershire sauce
1 tsp lemon juice
1/2 tsp Cajun seasoning
1/2 tsp smoked paprika
1/8 tsp cayenne powder
2 tbsp chopped fresh parsley

Steps:

  • Combine all of the ingredients in a small bowl. Refrigerate for flavors to meld, at least 30 minutes. Keeps well for 5 days covered and refrigerated.

Nutrition Facts : Calories 131 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE



Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 54m

Yield 4 sandwiches

Number Of Ingredients 23

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

  • Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
  • In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
  • To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

CHICKEN PO' BOYS WITH REMOULADE SAUCE



Chicken Po' Boys with Remoulade Sauce image

This New Orleans classic sandwich cannot be beat; chicken po' boys with spicy creole remoulade sauce. Crispy fried buttermilk chicken pieces piled together with cool + crisp lettuce, juicy tomatoes, and dill pickles on toasty bread. Big time cajun/creole flavors throughout. This is comfort food at its finest, y'all!

Provided by Quin Liburd

Categories     Main Entree

Yield 4

Number Of Ingredients 27

1 cup mayonnaise (preferably Duke's!)
2 tablespoons Creole mustard (I use Zatarain's)- see notes
1 tablespoon sweet relish
2 teaspoons Louisiana-style hot sauce
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons smoked paprika
1 teaspoon prepared horseradish
1 teaspoon worcestershire
1 teaspoon garlic paste or 2 cloves of garlic, finely minced
1/2 teaspoon Tony Chachere's Creole seasoning- see notes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon ground mustard
2 pounds boneless/skinless chicken breasts, cut into 2″ pieces
1 cup whole buttermilk
2 teaspoons Louisiana-style hot sauce, plus more for serving
1 cup all purpose flour
1 cup fine yellow cornmeal
1.5 quarts peanut oil, for frying- canola/vegetable oil as sub
4 (8-inch) French bread loaves or 4 hoagie rolls, sliced in half lengthwise, lightly toasted, and buttered
2 medium-sized tomatoes, sliced thinly
shredded iceberg lettuce
dill pickle chips

Steps:

  • In a bowl, combine the mayonnaise, mustard, sweet relish, hot sauce, lemon juice, paprika, horseradish, worcestershire, garlic, and creole seasoning together. Give everything a good stir to fully combine. Then cover the bowl tightly with plastic wrap or put the sauce into an airtight container with lid. Place the remoulade into the refrigerator until ready to use.

SEAFOOD PO' BOY WITH UMAMI REMOULADE



Seafood Po' Boy with Umami Remoulade image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 sandwiches

Number Of Ingredients 26

1 1/2 cups mayonnaise
3/4 cup Dijon mustard
1/2 cup minced celery
1/2 cup minced onion
2 tablespoons horseradish
2 tablespoons ketchup
2 tablespoons minced fresh parsley
1 teaspoon hot sauce, such as Frank's Red Hot
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon sundried tomato paste
Dash of soy sauce
Dash of Worcestershire sauce
Vegetable or peanut oil, for frying
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon kosher salt
2 large eggs
1/4 cup milk
1 pound shucked oysters
1 pound large gulf shrimp, peeled and deveined
4 French bread sandwich rolls, halved lengthwise
4 slices applewood-smoked bacon, cooked to just crispy
2 lemon wedges
8 pickle slices
1 cup shredded lettuce

Steps:

  • For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches.
  • For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.)
  • Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes.
  • To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread.

PO' BOY REMOULADE SAUCE



Po' Boy Remoulade Sauce image

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories     Sauces

Time 10m

Yield 10

Number Of Ingredients 11

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

  • Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

SHRIMP PO'BOY WITH REMOULADE SAUCE



Shrimp Po'boy With Remoulade Sauce image

Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.

Provided by Michelle Figueroa

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs unpeeled large raw shrimp
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1 -2 cup peanut oil
1/3 cup butter
1 teaspoon minced garlic
4 french bread rolls, split
1 cup shredded lettuce
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon prepared horseradish

Steps:

  • For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
  • Peel shrimp, and devein, if desired.
  • Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
  • Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
  • Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6

SHRIMP PO'BOYS WITH REMOULADE SAUCE



Shrimp Po'Boys with Remoulade Sauce image

With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 4

Number Of Ingredients 18

1 pound large shrimp (18 to 22), peeled and deveined
Coarse salt and freshly ground pepper
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 large egg
3/4 cup yellow cornmeal
7 cups peanut or vegetable oil
2 large egg yolks
1/4 cup fresh lemon juice
1/2 cup cornichons, finely chopped
2 tablespoons drained capers, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
3/4 teaspoon coarsely chopped fresh tarragon
1 anchovy fillet, finely chopped
Coarse salt and freshly ground pepper
1 1/4 cups vegetable oil
1 baguette, halved lengthwise and cut into 4
1 head Boston lettuce, leaves separated

Steps:

  • Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.
  • Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.
  • In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
  • Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.
  • Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.

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