Oysters Remoulade

Oysters Remoulade

My version of the dish served at Arnaud’s and throughout New Orleans.  There actually is a very nice restaurant on Bourbon St. called Remoulades owned by the same proprietors who own Arnaud’s.

6 Oysters Shucked

Saltine crackers

Remoulade Sauce, recipe in sauce section

Shuck oysters onto the deep side of the shell, Scrub before shucking.
Bake oysters in 350 degree oven for 10 minutes or until they start to curl.
Serve with Remoulade sauce on side.

Remoulade Sauce

Can be served with cold meat, fish and shellfish. 

You can use a bottled version of this sauce to save time.  I would still add some fresh scallions and some pickle to it.  Also, there is a pretty liberal range of tastes to store bought sauces, so be prepared to do a little research.

 I recommend either Arnaud’s or Zatarains.

1 Cup Catsup

1 Cup Mayonnaise

1/2 Cup Scallions, Diced

1 Stalk Celery, Diced

1/2 Cup Dill Pickles, Diced
1/4 Cup Horseradish
1 Tbsp. Dry Mustard
1 Tbsp. Worcestershire Sauce
1 Tbsp. Tabasco
1 Tsp. Anchovy Paste (Optional)
 

Mix all ingredients well.  Refrigerate. 

The anchovy is optional, but I do recommend it.  Like with caesar dressing, it gives it something extra that shouldn't be left out.