New Orleans is officially my favourite US city! We have wandered through the French Quarter, strolled beside the Mississippi, danced the Cajun jitterbug to a Zydeco band, and eaten in some amazing restaurants. I have tried crawfish which were much smaller than I expected, with a lot of waste, but they were cooked in a spiced broth and were well worth the effort. Every day I ate Gulf oysters, the best oysters ever, huge, creamy and sweet. I ate them both raw and fried. I have tasted a Hurricane cocktail which really would knock you out. It comes with varying amounts of rum depending on the strength of the impending hurricane. Dad wasn’t able to finish it. And I have tasted andouille (sausage but so much better than the original French version), gumbo (a soup), snapping turtle, dirty rice and fried pickles (absolutely amazing). Everything was spiced to perfection and we have brought back a couple of different Cajun spice mixes, so watch this space to find out how successful we are in using them.
Crawfish – about 2 inches long
Dad and his soon to be abandoned Hurricane. New Orleans is possibly the only place in the US where it is legal to wander around the streets with drinks in your hand.
The best oysters in the world. Unlike the East Coast oysters you do not know the exact provenance, but they tasted amazing raw or fried.
So for the first time, I am going to give you a recipe which I have never made before but which is typical of New Orleans. It is a sauce which is ubiquitous in that city, Remoulade. It is wonderful to dip seafood or chicken into. I ate it with oysters (of course), crawfish and prawns. I returned here determined to make it for myself.
Our wonderful hotel, the Soniat House, put out magazines for us and I brought home the May/June edition of Louisiana Cookin’. Herbed Remoulade appears on page 14. If you can’t find the US cups, I have googled and I think that 3/4 cup is about 180g. I think that I am going to start with 150g and add more mayonnaise as necessary.
Herbed Remoulade – Ingredients
- 3/4 cup / 180 g (see above) mayonnaise
- 1 tbsp chopped capers
- 1 tbsp finely chopped shallot
- 1 tbsp chopped cornichons / small pickled cucumbers
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh dill
- 2 tsp chopped fresh chives
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
Stir all ingredients together. Chill for at least two hours before serving. Can be kept in the fridge in an airtight container for up to a week.