Carrots for Michaelmas

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Go Cajun with a Shrimp Remoulade Recipe for Mardi Gras!

February 15, 2015 By Haley 7 Comments

Welcome to Carrots! I'm so glad you're here. This is where I share thoughts on liturgical living, faith, parenting, culture, and an extra dose of Jane Austen. You can sign up for my email newsletter here to stay in touch, or look me up on Instagram!

Welcome to Carrots! I'm so glad you're back. You can sign up for my email newsletter here to stay in touch, or look me up on Instagram!

Need a good idea for Mardi Gras food? Daniel’s family lived in New Orleans for several years when he was growing up and the culinary tradition of that fair city is still strong with him. Tonight we celebrated his sweet mom’s birthday with some delicious gumbo and shrimp remoulade. Then I realized how perfect it was for a Mardi Gras meal and wrangled him into typing up his recipe! Seriously, so good.

shrimp remoulade recipe for Mardi Gras! // Carrots for Michaelmas

Shrimp Remoulade

by Daniel Bearman

The original remoulade is actually a French sauce a lot like aioli or mayonnaise with the addition of finely diced herbs and vegetables. In France, the sauce is quite mild. The New Orleans version has much more of a kick! In fact, Louisiana Remoulade often bears very little resemblance to its French ancestor. In New Orleans, Remoulade can be mayonnaise based (like the kind chef John Folse makes), oil based, or even ketchup based (like you can get at Tujague’s on Decatur Street, one of the oldest restaurants in New Orleans). The only common features are that it’s served cold with shrimp and is usually quite… piquant. Like all Southerners, I always love a good mayonnaise-based sauce. But my take on remoulade combines some elements of other kinds too.

Ingredients

  • 1 cup mayo
  • ⅓ cup spicy mustard
  • 1 Tbsp horseradish
  • 3 tsp worcestershire
  • 3 green onions finely diced
  • 2 celery stalks celery finely diced
  • Handful of parsley finely diced
  • 2 cloves garlic finely diced
  • Splash of hot sauce
  • Splash of lemon juice
  • Salt and pepper to taste
  1. Mix all the ingredients and let remoulade chill in the fridge for a couple hours. Taste and adjust seasoning as needed.
  2. Serve over boiled and peeled shrimp that have also been cooled. Often shrimp remoulade is served on a bed of lettuce with bread, crackers, or even fried green tomatoes.

Shrimp Remoulade Recipe for Mardi Gras! // Carrots for Michaelmas

Do you have a traditional Mardi Gras food or tradition at your house? I wanna hear about it in the comments!

(And p.s. you can find more recipes that celebrate the Christian Year in our cookbooks Feast! and More Feasts! )

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Filed Under: Catholicism, Christian Year, Feasting, Food, Mardi Gras Tagged With: christian year, liturgical year, mardi gras, recipe, shrimp remoulade recipe

Comments

  1. kristin @ going country says

    February 16, 2015 at 8:01 am

    A King Cake from Haydel’s in Metairie, the bakery two blocks from the house my mom grew up in. She sends one to us every year.

    I don’t have any family in New Orleans anymore, but the culinary tradition is strong for my family still, too.

    Reply
    • Haley says

      February 16, 2015 at 10:24 am

      Mmmm! That sounds amazing!

      Reply
  2. Lori says

    February 16, 2015 at 8:56 am

    I am going to have King Cake too! Tomorrow! From a vegan bakery in my neighborhood.

    Reply
    • Haley says

      February 16, 2015 at 10:25 am

      Y’all are making me jealous! We’re going to make GF cupcakes but that’s kinda womp womp after all this talk of yummy king cake! haha 🙂

      Reply
  3. Christie says

    February 16, 2015 at 11:01 am

    Fried green tomatoes? I’m coming to your house!

    Reply
  4. TxBSonnier says

    February 16, 2015 at 12:26 pm

    We’re having crawfish étouffée that I’ll be making and a king cake from HEB (local grocery store).

    Reply
  5. Katie says

    February 17, 2015 at 8:53 pm

    We went for it– really delicious!! Had been planning on a pancake dinner, but after I saw your post the other day and realized I had everything I needed (minus shrimp), the idea of a savory meal seemed even better. I added several big splashes of hot sauce, yikes, and luckily managed to keep it at the point where I can still eat and enjoy while my husband adds extra at the table. =) Had some chopped-up okra in the freezer from the summer, all ready to fry, which went great on the side. Fun to see the skillet full of actual fat on Fat Tuesday! Thanks for a great dinner inspiration.

    Reply

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Welcome! I’m Haley Stewart, a bookish mama of four and wife to a beekeeper. Writer, speaker, podcaster, and Catholic convert. Homeschooling, bacon-eating, and bright red lipstick-wearing Jane Austen aficionado. My first book, The Grace of Enough: Pursuing Less and Living More in a Throwaway Culture is available now!

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