Creole Remoulade Shrimp Pasta Salad

A slightly different shrimp pasta salad.  This one is all New Orleans with a classic remoulade dressing.  A New Orleans remoulade has all these flavors, minus the mayonnaise.  Feel free to increase (the remoulade sauce seasonings) or decrease (the mayonnaise) as you wish.  The green onions are a strong component and classic ingredient in many South Louisiana dishes, whether Creole or Cajun.

Bon Appetit!


To make for a normal household:

  • 10 to 16 ounces pasta, cooked al dente and drained

  • 1 pound shrimp, cooked, drained and cooled

  • 1 cup green onion, sliced

  • 1 to 2 stalks celery, diced

  • 1 pint cherry tomatoes

  • 1 cup bell pepper diced (red and green)


  • 1 cup mayo

  • About 2 tablespoons creole mustard

  • 2 tablespoons ketchup

  • 2 tablespoons sweet relish

  • ½ to 1 tablespoon horseradish

  • 1 teaspoon Worcestershire

  • Juice and zest of 1 lemon

  • A sprinkle of Cajun seasoning, if desired.

You may need to add more mayonnaise after it chills.  Hard to make it too seasoned, as the pasta absorbs a lot of the flavor

Combine all ingredients and mix well.  Taste for seasoning, and adjust as desired.  Serve chilled.

Note: This is very similar to the shrimp pasta salad I made and posted a few weeks ago.  While that one was delicious, its’ main flavor was the lemon which came through clean and pure.  For a potluck, I was seeking the more familiar flavors of New Orleans (the remoulade).  Switching out the red onion with fresh, spring green onions was a starting point.

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