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.
Roasted Red Pepper Remoulade Recipe
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 be classic French, which hugely influences Cajun cuisine, but Louisiana truly embraced it.
What is a Remoulade?
A remoulade sauce 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 roasting a red bell pepper. That's easy for you, right?
Roasted Red Pepper Remoulade Ingredients
- Red Bell Pepper. Medium.
- White Wine Vinegar.
- Spicy Brown Mustard.
- Mayonnaise.
- Garlic. Minced.
- Sriracha. Or your favorite hot sauce.
- Salt. To taste.
How to Make Roasted Red Pepper Remoulade Recipe - The Recipe Method
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!
Recipe Tips & Notes
- It will be easiest to roast the pepper in the oven, but for the oven method, set your oven to BROIL.
- You can use different types of mustard, like whole grain mustard or Creole mustard. Worcestershire sauce is a nice addition. Lemon juice as well.
- I always include hot sauce. If you're out of fresh garlic, use garlic powder.
Storage & Leftovers
The leftovers can typically last for 3-4 days in the refrigerator if stored properly, in an airtight container.
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 are incredibly popular. You can even toss a couple spoonful with roasted or grilled vegetables to bring in a tangy, creamy element to your dish.
I hope you enjoy it!
Try Some of My Other Popular Cajun Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Pepper Remoulade – Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Alex says
OMG, this is something we must try, feel it's gonna be a hit for us! Your website is so inspiring, thank you Mike for your brill job! Best from London x
Mike Hultquist says
Thanks so much, Alex. Yes, I think you'll love this one! Enjoy!
Charles P. says
A new favorite in our household. We loved the sweetness of the roasted red peppers. Very delicious. Nice twist.
Michael Hultquist - Chili Pepper Madness says
Thank you, Charles!