Shrimp Remoulade (serves 6)
1 stalk celery
1 bunch green onion
1 bunch parsley
1/2 large onion
1 cup of ketchup
1 cup of tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces Paprika
32 boiled shrimp (21-25)
Mince celery, green onion, parsley and onions in a food processor. Add
ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish and
oil to the vegetables and mix all ingredients in the food processor,
adding paprika last. Allow the sauce to stand refrigerated 6-8 hours
before serving. Evenly coat the shrimp with the sauce in a mixing bowl
and serve on a bed of lettuce.
Oysters Rockefeller
6 dozen oysters (on the half shell)
12 cups of rock salt
12 lemon wedges
Sauce Ingredients:
1 cup leeks
1 cup fennel
1/2 cup finely chopped parsley
1/3 cup finely chopped green onions
1/2 cup chopped celery
1/2 cup ketchup
3 cups chopped spinach
(defrosted and drained)
1/2 tsp. salt
pinch of cayenne pepper
1/2 tsp. white pepper
pinch of thyme
1 tsp. ground anise
1 Tbsp. red wine vinegar
1 tsp. Worcestershire sauce
3 Tbsp. Herbsaint
(may substitute Pernod)
1 cup melted butter
1 cup seasoned breadcrumbs
Preheat oven to 350 degrees.
To make the Rockefeller sauce: in a food processor combine all sauce
ingredients except the butter and breadcrumbs. Puree. Transfer to a
mixing bowl then add butter and fold in breadcrumbs, blending well.
Arrange twelve 8-in. cake pans; fill each with rock salt to cover
bottoms. Arrange 6 oysters in each pan. Fill a pastry bag with
Rockefeller sauce. Pipe equal portions of sauce over each shell (if you
do not have a pastry bag, use a spoon). Place in the oven and bake for 5
minutes. Then broil for 3-1/2 minutes until top is bubbling.
Remove and transfer pans to napkin-covered serving plates. Garnish with
lemon wedges.
A great site that tells all about the Creole,French aspects of New
Orleans Food and how to fix it:
http://www.gumbopages.com/recipe-page.html
Word of Caution: some people are allergic to file so you might want to
make sure to check it out before using it in a recipe.
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