A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for crab cakes, seafood, vegetables, or drizzling over po boy sandwiches.
We're planning up a trip to New Orleans in the not-too-distant future, which gets me thinking about all the outstanding cuisine. Seriously, Cajun and Creole cooking are TOPS for my taste buds. The thing I love about the area is the amalgamation of so many different cultures and their cuisines, all culminating in a distinctive food scene so distinctive to Louisiana. We're talking rich, slow cooked rouxs that liven up the most flavorful gumbos, seafood etouffee, crawfish galore, red beans and rice, andouille everywhere...Dang! My stomach is seriously growling.
It also gets me thinking about remoulade. Remoulade may have originated in France, which hugely influences Cajun cuisine, but Louisiana truly embraced it. A remoulade is traditionally a mayo or aioli-based sauce that is used as a condiment. You'll find variations everywhere you go, as there are numerous ingredients you can add to your own tastes. This version incorporates a roasted red bell pepper that, to me, really brings it to life.
This recipe is actually similar to the remoulade they serve at a seafood stop we love in Florida called Starfish Company. They serve gator sausage, which is one of Patty's favorite meals of all time, along with a plastic cup of homemade roasted red pepper remoulade. Tasty stuff! Patty swears by it, so I had to make her my own version. She says mine is better! She loves it, and I hope you do, too.
It's super easy to make, as long as you're comfortable with roasted a red bell pepper. That's easy for you, right?
It will be easiest to roast the pepper in the oven if you’ve never done it before. We have some information to help you – How to Roast Chili Peppers – but for the oven method, set your oven to BROIL. Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet. Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element. Let the peppers roast about 15 minutes, or until the skins blacken and bubble up. Remove them and let them cool a bit. Once they’ve cooled, peel off the skins – they come off very easily, then toss the peppers into a food processor along with all of the other ingredients. Process it up and BOOM! Just about done!
What Foods or Dishes Are Best for Remoulade?
A good remoulade can be served with many dishes. It is ideal spooned over fish or crab cakes, a large variety of seafood - I love it for fried scallops, drizzled over meats, especially sausages. You'll very often find it served over po boy sandwiches, which is incredibly popular. You can even toss a couple spoonsful with roasted or grilled vegetables to bring in a tangy, creamy element to your dish.
I hope you enjoy it!
Roasted Red Pepper Remoulade – Recipe
- 1 medium red bell pepper
- 1 tablespoon white wine vinegar
- ¼ cup spicy brown mustard
- ¼ cup mayonnaise
- 1 tablespoon minced garlic
- 1 tablespoon sriracha or your favorite hot sauce
- Salt to taste
- Set your oven to BROIL.
- Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
- Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
- Roast about 15 minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
- Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.
- Adjust for salt and pepper to taste.