Serious Eats: Recipes

Cook the Book: Classic N'Awlins Remoulade

Posted by Adam Kuban, November 28, 2007

As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer recommends eating her Classic N'Awlins Remoulade with chilled boiled shrimp, crab, or crayfish or on crabmeat.

If you're intrigued by this recipe, you can pick up the book on Amazon.

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