Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Crawfish Remoulade

Ingredients:

Directions:

  1. Combine eggs, paprika, salt and mustard in a mixing bowl. Very slowly beat in oil in a steady stream to form an emulsion.
  2. When thickened, add vinegar, squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients except crawfish and lettuce.
  3. Refrigerate at least 6 hours to let flavor combine.
  4. Before serving, remove lemon pieces and bay leaves from sauce.
  5. Arrange crawfish tails on a bed of shredded lettuce and top with sauce.

Serves 12.

Recipe courtesy of Louisiana Crawfish Promotion and Research Board, and Leslie Davis.

Cajun Recipes Page 1

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com