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! It’s nice and creamy. It’s not spicy, but flavorful. It packs in a lot of flavor despite being incredibly easy to make.
Great On Sandwiches. Fantastic, Actually.
Another great use for red pepper remoulade? Yep, on roasted, grilled or fried shrimp po boy sandwiches. Burgers. Smear it all over those burger buns before serving. 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. Or just try my spicy remoulade instead!
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.
Get Messy With it
I like to really load up on the remoulade sauce. The messier this grilled chicken po boy is, the better it is, is my motto. Plus, that remoulade sauce is fantastic. It has a nice kick to it. I always save that last little end bite of the bread for sopping up any juices that have accumulated on the plate. That’s the best bite of the entire dish right there. Everything in one big old delicious morsel!
If you’re not into messy go light on the remoulade. Or put some in a bowl on the side and dip the sandwich in it instead. Kinda like a French dip but oh so much better!
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.
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’.
Perfect On Darned Near Anything
This spicy Creole remoulade is also great on my crab cakes with shrimp! The creaminess and spiciness works fantastic with crab. And shrimp. Or put it on a hoagie next time you make a big ole cold-cut sandwich or burgers. It’s so much better than adding a plain-old sauce. Just slather it on the insides of the bread or buns!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
