Top your crab, shrimp, lobster, salmon dishes or seafood po boy sandwich with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 2 tablespoons creole mustard * substitute a grainy horseradish mustard if you
- can not fine creole mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Louisiana hot sauce or more if you like it HOT
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 4 medium green onions, finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons minced celery
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 1 teaspoon salt or to taste or even salt substitute
- 1/2 teaspoon cayenne pepper
In bowl mix mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in green onions, parsley, celery and garlic. Season with chili powder and salt and pepper. Cover and refrigerate. Best when prepared the day before.
Take cooked shrimp any size and coat with sauce overnight.
This is a fabulous seafood sauce. A great salad, take lettuce leaves arrange in bottom of bowl, fill with shredded iceberg lettuce, add layer of sauce soaked shrimp, garnish with tomato wedges and hard boiled egg wedges top with more sauce.
About Louisiana Sue:
Louisiana Sue was born in New Orleans with a crawfish in her mouth, Mardi Gras in her heart and Zydeco music in her soul. Sue moved to California in the 1980's producing many authentic Louisiana food and music events. Focusing on her roots Sue has cooked all over Sacramento, Davis, Napa, and the Bay Area. Sue is currently bringing Louisiana Food and Music to Just Dance Ballroom in Oakland. You can check things out at www.louisianasue.com or email her at mailto:firstname.lastname@example.org.
Just Dance Ballroom