Kieth's recipe for Remoulade sauce, in his post about shrimp / lettuce wraps, https://www.smokingmeatforums.com/threads/cajun-boiled-shrimp-remoulade-lettuce-wraps.315049/ really got my interest. I'd never had Remoulade sauce, and shrimp aren't being caught right now, in coastal NC so I got some "Sea Leggs".
I imagine that my use of pasta will make any self respecting Cajun cringe but that's what I was craving and I just needed a base to try the remoulade sauce on.
I used Kieth's tip of making the sauce a day ahead, and the day old leftovers, of the pasta and Sea Leggs, were better also.
Saute'd some thinly sliced Garlic in smoked butter, added the "Sea Leggs", sprinkled with Tony Cachere's salt free, threw in the Linguini and mixed in the Remoulade sauce.
The sauce recipe made a good bit so I bought more Sea Leggs today. Might try rice for a little bit of respectability this time.
Hope my "Old bachelor pad" isn't too offensive. It does all I need it too but ain't much to look at.
I imagine that my use of pasta will make any self respecting Cajun cringe but that's what I was craving and I just needed a base to try the remoulade sauce on.
I used Kieth's tip of making the sauce a day ahead, and the day old leftovers, of the pasta and Sea Leggs, were better also.
Saute'd some thinly sliced Garlic in smoked butter, added the "Sea Leggs", sprinkled with Tony Cachere's salt free, threw in the Linguini and mixed in the Remoulade sauce.
The sauce recipe made a good bit so I bought more Sea Leggs today. Might try rice for a little bit of respectability this time.
Hope my "Old bachelor pad" isn't too offensive. It does all I need it too but ain't much to look at.