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Lola's Spices Cajun Remoulade
*excellent on Shrimp Po-Boys!
1 cup Mayonnaise
1 cup Ketchup
3 Tbl horseradish (I use Beaver Brand extra hot)
1 Tbl. Dill Relish (I use Best Maid)
1 Tbl. Cajun seasoning
Combine all ingredients together and chill in fridge for 30 minutes.
Lola's Spices Cajun Jambalaya and Blackened Cobia with Ettoufee
Lola’s Spices Easy Étouffée
4 Tbl Butter *salted
1/4 cup AP flour
1 Tbl Anchovy paste
2 Tbl Lola’s Spices Cajun Blend
8 oz. Tomato Sauce
1 cup Water
For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color of caramel, about 10 to mins. Be careful not to let roux burn!
Combine water, Lola’s Spices Cajun blend anchovy paste and tomato sauce. Slowly add sauce mixture to roux. Continue to stir until throughly mixed. If the sauce is to think additional water can be added until desired consistency!
Lola's Spices Fish Tacos and Mango Salsa
1 Mango *ripe, diced
1 Jalapeño *finely chopped *mild heat remove seeds, more heat use a Serrano
1/2 cup Red Bell Pepper *chopped
1/4 cup Red Onion *chopped
1/4 Cup Fresh Cilantro *chopped
1 Lime juiced
1 tsp Olive oil
1/4 tsp salt
Combine and chill for 20 minutes!
Lola's Spices Southwest Sauce
*excellent on fish tacos!
1 tsp. Lola's Spices (any Seasoning Blend.) 1/4 cup Yogurt (plain, non-flavored.)
1/4 cup Sour Cream
1/2 lime or lemon (squeezed)
Combine all ingredients together and chill in fridge for 20 minutes.
Lola's Spices White Sauce
Lola's Spices Southwest Halibut with
Roasted Tomatillo Salsa
4 to 5 large Tomatillos (husk removed and rinsed)
5 cloves garlic (cut)
1 small onion (sliced)
1/4 cup Guava Juice
1/4 cup cilantro (fresh)
Roast tomatillos, 1- jalapeño, garlic, and onion at 400 F for 20 minutes. Pour all vegetables, cilantro, guava, and pan juices into blender and blend until smooth. **Reserve 1- Roasted jalapeno for achieving your desired spiciness, after blending, add if you desire more heat.
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