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Recipe: Louisiana Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Louisiana Remoulade Sauce

Remoulade is a mayonnaise based sauce that’s flavor is defined by mustard, garlic, paprika and cajun seasonings. Excellent as a dip for shrimp, fried green tomatoes, fried pickles, veggies and excellent smothered on po boy sandwiches and all kinds of seafood.

1 1/2 cups

1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper

Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.

~ Marla Meridith

Biscuits and Sausage Gravy

Ingredients

Directions

~ Marla Meridith

Biscuits and Sausage Gravy

Bring delicious Southern cooking into your own home with these delicious homemade biscuits and sausage gravy! It’s a savory meal that doesn’t take long at all to throw together.  Once you can master the recipe at home, there’s no need to wait until your next trip to a Diner to get your fill.

8 servings

–Buttermilk Drop Biscuits
See My Recipe for: Perfect Buttermilk Drop Biscuits
–Sausage Gravy
olive oil
1 shallot, minced
1 pound your favorite breakfast sausage, hot or mild
1/3 cup unbleached all-purpose flour
3 to 4 cups whole milk, more to thin out if needed
1/2 tsp Kosher salt
pinch of nutmeg
2 tsp freshly ground black pepper, more to taste
chopped fresh parsley

Bake the biscuits according to this recipe: https://newmm2019.wpengine.com/recipe/perfect-buttermilk-drop-biscuits/
For the sausage gravy: In a 12 inch cast iron skillet, heat a splash of olive oil over medium heat. Add the shallots and cook for 3 minutes until fragrant and softened. Remove the casings from the sausage and break into small pieces. Add the sausage to the skillet with the shallots and brown over medium high heat until cooked through and no longer pink.
Reduce the heat to medium-low and add half of the flour to coat the sausage, combine well. Add the the other have and stir. Pour in the milk, starting with 3 cups and adding to thin out as the gravy thickens. Cook the gravy for 10-12 minutes until it is nice, thick and creamy, adding more milk as needed. Season with the salt, pepper and nutmeg. Taste and adjust any seasoning. Top with fresh parsley and serve immediately with warmed biscuits.

~ Marla Meridith