REMOULADE SAUCE A LA NEW ORLEANS RECIPE | ALLRECIPES
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Sauces
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, CarbohydrateContent 6.7 g, CholesterolContent 13.9 mg, FatContent 37.3 g, FiberContent 0.7 g, ProteinContent 1 g, SaturatedFatContent 5.3 g, SodiumContent 942.7 mg, SugarContent 2.7 g
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE RECIPE ...
Provided by Food Network
Categories dessert
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE - FO…
Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.
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Reviews 4.5
Total Time 2 hours 30 minutes
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Reviews 4.5
Total Time 2 hours 30 minutes
Calories 531.2 per serving
- Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
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The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you're concerned the roux is cooking too fast. There's no rescuing a burnt roux--best to toss it and start over.
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Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks.
Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced bell pepper, celery, onion, and garlic. This is my favorite version.
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Reviews 4
Category Rice Sides
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These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
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Reviews 4.7
Total Time 60 minutes
Category Desserts
Cuisine North America, Cajun
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From tasteofhome.com
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Total Time 60 minutes
Category Desserts
Cuisine North America, Cajun
Calories 108 calories per serving
- In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
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