Creole Honey Mustard Sauce

Creole Honey Mustard Sauce: 1/3 cup Hellman’s mayonnaise 1/4 cup Zatarain’s Creole mustard 1 tablespoon olive oil 1 1/2 tablespoons honey 1/2 teaspoon creole seasoning Mix well and let sit for 1 hour before serving.  Refrigerate well. This goes extrememly … Continue reading

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) … Continue reading

Lemony Shrimp Pasta Salad

This is a good salad to serve as a side for a grilled dinner or to bring to a potluck.  It’s also great as an entree, with some fruit on the side.  1 pound peeled and deveined shrimp (150-200 count), cooked in … Continue reading

Leftovers: Grilled Venison and Arugula Poboy

What to do with all that leftover grilled, bacon-wrapped venison?  Put it on your favorite New Orleans poboy bread! With some mayonnaise, creole mustard, tomatoes and arugula, it’s an excellent meal.  The arugula provides an excellent bite that goes well … Continue reading