Last week there was Cajun Rice.  This week, I’m making a VERY simple shrimp dish to accompany it.  This dish uses Remoulade, a traditional sauce in The Big Easy.  There are as many kinds of Remoulade as there are parishes in Louisiana.  Some made with ketchup and some with mayonnaise.  Everyone who has their own family recipe will tell you theirs is the “right” one.  Personally, I think the right one is the one you like.  Typically this sauce is served chilled over boiled shrimp or crab on a small nest of shredded lettuce, but here it is served warm as a pan sauce with hot shrimp.  This Remoulade is fairly tame, so feel free to spice it up.  My thanks to Emeril for this recipe. If he serves Remoulade warm, well, so can you. BAM!

Shrimp seared in a pan

Ready to Add the Remoulade

Shrimp with Warm Remoulade

Remoulade Sauce Ingredients:

  • ¼ C. fresh lemon juice
  • ¾ C. vegetable oil
  • ½ C. chopped onions
  • ½ C. chopped green onions
  • ¼ C. chopped celery
  • 2 TBL. chopped garlic
  • 2 TBL. prepared horseradish
  • 3 TBL. Creole mustard or whole grained mustard
  • 3 TBL. yellow mustard
  • 3 TBL. ketchup
  • 3 TBL. chopped parsley
  • 1 tsp. salt
  • ¼ tsp. cayenne
  • 1/8 tsp. ground black pepper

Remoulade Sauce Directions:

  1. Throw everything in a food processor or blender for 30 seconds.
  2. This will keep in the refrigerator for 3-4 days.  You can serve it cold or hot as in the recipe below.

Shrimp Remoulade Ingredients:

  • 1 lb. medium raw shrimp, peeled and deveined (tails on or off)
  • 2 tsp. Cajun seasoning (purchased or recipe following)
  • 2 TBL. vegetable oil
  • ¼ C. dry white wine
  • 1 C. Remoulade
  • ¼ C. chopped onions
  • Cajun Rice

Shrimp Remoulade Directions:

  1. Rub the shrimp with the Cajun seasoning.
  2. Heat the oil in a heavy skillet (cast iron is great) over medium heat.
  3. Add the shrimp and sauté for 3-4 minutes or until the shrimp just begin to turn white.
  4. Add the wine and cook for about 1 minute.
  5. Add the Remoulade and simmer for about 2 minutes, shaking the pan to swirl the sauce (shaking/swirling is better than stirring for keeping the sauce in an emulsified state).
  6. Add the green onions and spoon over the rice. Serve immediately.

Cajun Seasoning Ingredients:

This recipe makes much more than you need, but it is great as a rub for fish, chicken and steak too… Any place you want a little spice.

  • 8 TBL. paprika
  • 3 TBL. cayenne
  • 5 TBL. freshly ground pepper
  • 6 TBL. garlic powder
  • 3 TBL. onion powder
  • 6 TBL. kosher salt
  • 2 ½ TBL. dried oregano
  • 2 ½ TBL. dried thyme


  1. Combine all ingredients.  Stored in an airtight container, this blend will keep for several months.
Cajun Rice With a Side of Shrimp Remoulade

Cajun Rice With a Side of Shrimp Remoulade