Chef John Folse's south Louisiana shrimp remoulade sauce

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Recipe for CCajun hef John Folse's Chef John Folse's South Louisiana Shrimp Remoulade. What's great about this dish for parties is that you an prepare everything the day before -- in fact it's better that way as the flavors will have a chance to develop.


  • Shrimp:
  • 3 dozen shrimp, peeled and deveined
  • 2 quarts cold water
  • 1/4 cup lemon juice
  • 1 lemon, sliced
  • 1 onion, diced
  • 4 tablespoons salt
  • 1/2 cup celery, diced
  • 2 tablespoons cracked black pepper
  • 3 bay leaves
  • Sauce:
  • 1 1/2 cups mayonnaise
  • 1/2 cup Creole mustard*
  • 1/4 cup parsley, minced
  • 1 tsp hot sauce
  • 1/2 cup green onions, minced
  • 1/4 cup celery, minced
  • 2 tablespoons garlic, minced
  • 1 ablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • salt and cracked black pepper to taste
  • *or substitute Dijon mustard


  1. Cook Shrimp:
  2. Note: This step may be done the night before.
  3. In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate.
  4. Prepare Sauce
  5. Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings to taste.