Powered by Yahoo! Answers
Tags: cajun coleslaw, jambalaya
Filed under New Orleans Recipes, News by admin
Corn on the cob or green bean and corn bread muffins.
Depending on how spicy it is I would suggest a salad or something else to offset the heat. Something to cleanse the platte. Maybe a dessert.
Serving Size : 10
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Tablespoons Mayonnaise, (heaping)
1 Teaspoon Louisiana hot sauce
2 Tablespoons Yellow mustard (heaping)
2 Tablespoons Ketchup
2 Tablespoons Olive oil
1 Tablespoon Wine vinegar
1 Teaspoon Garlic salt
1 Tablespoon Lea & Perrins
1 Each Juice of medium-sized lemon
3 Teaspoons Salt (to taste)
4 Each Bell peppers, sliced
2 Each Onions, medium, shredded
1 Each Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, butshaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
With xmas fast approaching the perfect gift is a gas bbq grill
I think sweet corn bread or garlic bread will be good. You can also serve a salad or a peach cobbler dessert.
Click here to cancel reply.
Fields marked by an asterisk (*) are required.
Notify me of followup comments via e-mail
This site uses KeywordLuv. Enter YourName@YourKeywords in the Name field to take advantage.
Subscribe without commenting