We served Po’ Boys for our Halloween get-together with a choice of beef brisket, or Cajun Roasted Cauliflower. Super easy and delish, especially with this Remoulade Sauce from Emeril’s Louisiana Real and Rustic Cookbook – though Remoulade is most often served with shrimp.
It makes quite a bit, but to be on the safe side I doubled the recipe.
1/4 cup fresh lemon juice
3/4 vegetable oil (I used olive oil)
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 Tbsp chopped garlic
2 Tbsp prepared horseradish
3 Tbsp whole grain or Creole Mustard
3 Tbsp prepared yellow mustard
3 Tbsp ketchup
1 tsp kosher salt
1/4 tsp cayenne pepper
1/8 tsp freshly ground black pepper.
Buzz all in a blender or food processor until quite smooth. Keeps in a jar in the fridge for several days.