“Laissez les bon temps roulet.” – Louisana saying
This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (broiled, poached, fried), and even crab cakes.
A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.
In a small glass bowl whisk together all the ingredients until blended.
Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.
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