Third Coast Cuisine

All this week we have seen several variations of this versatile and easy to make sauce. We have also looked at a number of uses for its creamy texture and luxurious bite. Now I would like to address one of the masters of Third Coast Cuisine and his use of rémoulades. I speak of course of Emeril Legasse, the man has a plethora of rémoulades rolling around inside his noodle. Here's a short list with links to recipes:

Rémoulade from Louisiana Real & Rustic
Fried Rock Shrimp with Two Remoulade Sauces from Emeril Live Episode: Great Beginnings
Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce & Baby Greens courtesy of MarthaStewart.com
Artichoke and Crab Beignets with Remoulade courtesy of emeril.com
Shrimp Remoulade from Emeril's Delmonico



Thanks for joining this week it has been fun.