Remoulade is a sauce that originated in France and was adopted here in Southern Louisiana due to the French-African Creole influence. The Southern Creole version is a little different from the French original and is similar to a tartar sauce served up North; except richer, spicier, and with more complex flavors. Sounds like a perfect sauce for making a crawfish salad, don’t ya think?
I had researched and tried a half-dozen remoulade recipes a few months ago while I was trying to perfect my Southern Fried Green Tomatoes, and since I had a couple of pounds of crawfish tails in the freezer, I decided to try and make a crawfish remoulade salad. Shrimp salad is pretty popular up North, so I figured a crawfish salad made with a remoulade would be just as tasty but with a Southern twist.
Since it is most often served as a stand-alone appetizer in restaurants, that’s how I have presented this batch in the photos below; on crackers. It can also be served on a bed of greens, just like a traditional shrimp salad, or stuffed into a Po’ boy.
I just love this remoulade and the recipe below will make way more than you’ll need for just the crawfish salad. I save the extra for dipping french fries, substituting it for russian dressing on corned-beef or pastrami reuben sandwiches, and I have even used it as a hotdog relish. It’s also awesome for making fish tacos!
Recipe follows below.
Crawfish Salad with a Southern Remoulade
- 1½ cup mayonnaise
- ¼ cup celery (chopped fine)
- 2 tablespoon garlic (minced through a garlic press)
- ½ cup green onions (chopped fine)
- ½ teaspoon fresh lemon juice
- ¼ cup parsley (chopped fine)
- ½ cup creole mustard (I used TABASCO Coarse Ground Mustard)
- ½ cup ketchup
- 1 tablespoon worcestershire
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- salt & pepper to taste
- In a glass bowl, combine all ingredients and mix well.
- Cover and refrigerate for at least 4 hours so all of the flavors meld.
2 pounds. I purchased mine frozen and let them thaw in the fridge. Sauté them lightly for 5-7 minutes with a dash of cayenne pepper. Drain any liquid (I used a colander) and pat dry any excess moisture with a paper towel and let them cool before adding the sauce. You can also use tails from a leftover crawfish boil!
Make sure the crawfish tails are cool, then spoon the remoulade sauce in a little bit at a time and mix (to your taste). Save the rest of the remoulade for other goodies.