Cajun Remoulade

As an Amazon Associate, we may earn commissions from qualifying purchases from

This is the perfect condiment when you are looking for a real flavor boost.

It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries!

A jar of kickin' remoulade surrounded by onion rings

How to Make Cajun Remoulade

The flavors work beautifully together. Remoulade originated in France, which is probably why it’s just so delicious! Naturally, it has become a staple in New Orleans and Cajun cuisine!


NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

Kickin' Remoulade

This remoulade is perfect for dipping.

Have we mentioned how good Cajun Remoulade is with our Steak House Onion Rings.

Oh…just look at that!!

Onion ring dipping into a jar of cajun remoulade

When To Serve

This remoulade is really the perfect condiment. The flavors are bold, but not completely overpowering.

NOTE: The remoulade will keep in the refrigerator for up to 1 week. You can certainly freeze it, but we feel this particular spread is best served within a day or two of being prepared. Don’t worry, it usually goes pretty fast!

It’s also an incredible condiment for sandwiches. Plain ole mayonnaise is not bad on your favorite sandwiches, but why not take things up a few notches with this incredible remoulade?

Have we mentioned how delicious it is on our Fried Catfish Po-Boy?

Oh…and just look at that!!

A person holding a large fried catfish po-boy that is stuffed with crispy fillet of catfish, coleslaw, hot sauce, pickles, and tomatoes.

This Remoulade bursts with flavor.   Use your favorite grain mustard, or even better, and nice Creole grain mustard, and you won’t believe how good it is.

This stuff is the bomb!!

And super easy to prepare, too.

A jar of cajun remoulade surrounded by onion rings

A jar of kickin' remoulade surrounded by onion rings

Kickin' Remoulade Sauce

Cajun Remoulade is erfect for sweet potato waffle fries, crab cakes, and fried catfish po-boy! Wonderful! It will keep in the fridge for up to 1 week and can be made several days in advance of serving.
5 from 2 votes
Print Pin Rate
Course: Dipping Sauce
Cuisine: Cajun
Keyword: Cajun cuisine, Remoulade
Prep Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 people
Calories: 134kcal


  • 1 cup mayonnaise
  • 2 tbsp whole-grain mustard or Cajun-style
  • 2 tbsp ketchup
  • ½ cup green onions finely chopped
  • 2 tbsp parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp Cajun seasoning or Creole seasoning
  • 1 tsp Louisiana hot sauce
  • 1 tsp freshly ground black pepper


  • Whisk together all the ingredients.
  • Cover and chill for at least 1 hour.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The remoulade can be made several days in advance of serving. Keep in a jar with a lid (or container) in the fridge until ready to serve. The remoulade will keep for 7 to 10 days. 


Calories: 134kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    Hey it’s me again can you believe that this 73 yr old retired man doesn’t even turn on the tv anymore I turn on my computer to see if there is anything new with you two. I know I probably have lost it but was wondering if you ever make vegetable soup my mom made it back when I was young it was so easy to make and then she always froze what was left over. Love you both and keep up your great work.

    • Hi Larry! Nothing makes us much happier than to hear from you! My mom (and dad) have made a vegetable soup for as long as I can remember…however, theirs has beef in it. Do you like vegetable soup with meat in it, or do you prefer it 100% vegetarian? Sending much love back to you, too, Larry!! Stay safe and happy holidays, friend!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating