September 30, 2010 There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area.

My Louisiana remoulade sauce recipe is as authentically New Orleans as it is eyes-rolling-in-the-back-of-your-head delicious, y'all!! A must-have recipe for adding that extra oomph to your year-round ...

These mini crab cake sliders are such a fun little bite – crispy, flavorful, and just fancy enough to feel special without ...

Find out which restaurant chains serve the best fried shrimp paired with spicy, French-Creole style remoulade sauce.

1) Slice the green tomatoes into about 1/4 inch slices (more or less) and place them on a paper towel lined baking sheet. Lightly salt the green tomato slices and let them sit for about 20 minutes.

Method for Fried Green Tomatoes: In a large bowl, combine buttermilk, egg, Creole mustard and cayenne pepper, stirring to mix well. Set aside. In a separate bowl, combine flours and season to taste ...

Chef Brian Landry is joining TODAY to share three of his favorite New Orleans-style shrimp recipes. He shows us how to make shrimp étouffée with dumplings, shrimp remoulade and shrimp in spicy garlic ...