If you’re looking for a easy-to-make remoulade that really shines with seafood, this red pepper remoulade is it. I used the remoulade on crab cakes, but it’d be perfect with shrimp too. Or as a dipping sauce for fried fish filets. It’s also great with other things, such as onion rings and yes, even French fries!
Another great use for red pepper remoulade? Yep, on roasted, grilled or fried shrimp po boy sandwiches. Man, that’s good eats!
If you prefer a spicier remoulade, substitute spicy chili sauce. Or just add a few pinches of dried red pepper flake or cayenne.
The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself. Combine the tender, juicy flavorful chicken with some Kaw-Cajun Comeback sauce (or your favorite remoulade), fresh bread, lettuce, tomato and pickle and you have a sandwich you won’t soon forget.
This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all! It packs a lot of flavor. It’s my go-to sauce when I want something ‘lively’.