This recipe for Remoulade is a traditional New Orleans sauce served with seafood. It is a creamy sauce with a bright hit of lemon juice and I am serving it in this recipe with cooked crawfish tails as an appetizer.

Remoulade Sauce

Ingredients:

1 ½ tsp Worcestershire Sauce

½ tsp ground cayenne

1 tsp sweet paprika

2 Tbl red wine vinegar

¾ cup fresh lemon juice

2 cloves garlic

½ cup celery, diced

2 cloves garlic, grated

1 cup green onions, chopped

1 tsp hot sauce

2 Tbl whole-grain mustard

1 Tbl prepared horseradish

¼ cup flat leaf parsley, finely chopped

2 cups mayonnaise

2 lbs crawfish tails, cooked (recipe follows)

Directions:

In a bowl, combine Worcestershire, cayenne, paprika, vinegar, lemon juice, celery, garlic, green onions and mayonnaise and stir until it is well combined. Fold in cooked crawfish tails and serve with crackers or crostini.

Crawfish:

Ingredients:

2 pounds fresh crawfish tails.

2 Tbl butter

Salt

Cayenne

Directions:

Heat a medium size skillet over a medium high heat, add the butter and crawfish and sauté the tails lightly for 5-7 minutes. Add the salt and cayenne pepper to season. Drain any liquids in a colander and let them cool before adding to the sauce.