5 lb Large Shrimp, peeled and veined2 Lemons, halvedTony Chachere's Creole Seasoning1 recipe Remoulade Sauce (follows)Bring a large pot of water to a boil. Add lemons and a couple Tbs of Tony's. Add ...

BATON ROUGE, La. (AP) — New Orleans cookbook author Christopher Blake wrote in his "Easy Elegance Cookbook" that the Creole version of Shrimp Remoulade always shocks the poor Frenchman who comes to ...

Rémoulade sauce may be found in any restaurant in South Louisiana and in many versions. The rémoulades of New Orleans are normally Creole mustard based and highly seasoned. This, however, is the River ...

BATON ROUGE, La. — New Orleans cookbook author Christopher Blake wrote in his “Easy Elegance Cookbook” that the Creole version of shrimp remoulade always shocks the poor Frenchman who comes to New ...

Pat's Blue Marlin restaurant in Westwego, which closed in the early 1990s, was known for its shrimp remoulade. Owner Bea Breaux shared the recipe with The Times-Picayune. The remoulade has a ...

Comeback sauce is a staple in Mississippi. (Photo by Judy Walker) (Judy Walker) At a restaurant recently, one of our party looked at the specials menu and said, "What's comeback sauce?" He wasn't from ...

I have a friend, a New Orleans transplant, whose company I enjoy because like everybody from Louisiana, he doesn’t mind spending all day talking about food. The last time I saw him, he told me about a ...

Bring a large pot of water to a boil. Add lemons and a couple Tbs of Tony's. Add shrimp and boil until just translucent, or until water starts to come back to a boil. Drain in a colander, but add back ...