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sauces for Mardi Gras? what to serve?


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#1 salsalady

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Posted 10 January 2017 - 12:44 AM

Hey, y'all,

 

our local Grange Hall is putting on a Mardi Gras fund raiser dinner serving... ( and I'm quoting here...'jambalaya, gumbo, eh to fet ...[or however that is spelled!!!]'  :lol: )....  and they reached out to me for some hot sauces.

 

Just on the fly here, I already have a basic cayenne/vinegar sauce and a fermented habanero/stuff sauce we are making at the upcoming Making Hot Sauce Class and I planned to set aside some bottles for the Mardi Gras event. 

 

But I really don't know what sauces are served at Mardi Gras celebrations, so I'm asking Those Who Know...

 

 

What should be out on the condiments table at a Mardi Gras dinner event? 

 

 

 

 

PS- don't diss the person I "quoted" above.  They are a helper on the event.  I just thought y'all would get a kick out of the phonetics spelling. 

 

TIA for your suggestions!!! 


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#2 salsalady

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Posted 10 January 2017 - 12:50 AM

edit to include---maybe there are some fresh sauces like a chimichurri or the basic pico de gallo-type sauces, not necessarily cooked/bottled sauces.  Just asking what's out on the table...

 

THANKS!


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#3 The Hot Pepper

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Posted 10 January 2017 - 12:57 AM

Get a wooden picnic table in the hall, put newspaper on top, do a crawfish boil with corn on the cob, potatoes, and andouille, and dump the boil on the newspaper. Have bottles of Louisiana or Crystal hot sauce and your own rendition and beer flowing. Dirty rice can be served on plates for scooping the boil onto.


I am going for max crust on the lower end


#4 The Hot Pepper

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Posted 10 January 2017 - 01:02 AM

There's also a classic sauce you serve with a boil. I found this one but Phil will know best!

 

Crawfish Dipping Sauce
Author: Paula Jones
Prep time:  5 mins Total time:  5 mins
Serves: 2.5 cups
 
Ingredients
1¾ cups mayonnaise
¾ cup ketchup
1 tablespoon hot sauce (or to taste)
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1 teaspoon worcestershire sauce
Instructions
Add all ingredients to a bowl and whisk until smooth. Make recipe a few hours before you want to eat it to give flavors time to marry. Refrigerate until ready to use. Store in refrigerator up to 1 week.

I am going for max crust on the lower end


#5 salsalady

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Posted 10 January 2017 - 01:03 AM

They are doing all the foods, no control over that....beans-n-rice were mentioned...I'm just looking at the condiments.

 

 

Just asking what sawses would be out on the planks.  And if it's as simple as Crystal and Frank's....sheesh, that saves me a lot of work for me~


cross-posting!  let me check out that recipe!

 


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#6 The Hot Pepper

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Posted 10 January 2017 - 01:04 AM

Aged cayenne hot sauce.


And the dipping sauce. :)


I am going for max crust on the lower end


#7 salsalady

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Posted 10 January 2017 - 01:08 AM

Ok, the aged cayenne pepper sauce, I have a pretty good substitute, and will probably toss out a bottle of Crystal just for good measure.  :D

 

 

Dipping Sauce- this sounds really good as a 'fresh' sauce, I'd use that on sandwiches and stuff.  So this is like a creamy cocktail sauce? 

 

 


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#8 The Hot Pepper

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Posted 10 January 2017 - 01:09 AM

Yeah, I PMed Phil too, he makes that sauce. (More like 1000 island than cocktail)


Phil is the go-to here.


I am going for max crust on the lower end


#9 salsalady

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Posted 10 January 2017 - 01:16 AM

COOL!  I hope he chimes in. 

 

And yes, more like 1000 Isl (without the relish)  than a tomato-y cocktail sauce.

 

 


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#10 JoynersHotPeppers

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Posted 10 January 2017 - 08:11 AM

Actually you need two wooden saw horses with an old wooden house door...then follow the boss's recommendation :) 


Yeah, I PMed Phil too, he makes that sauce. (More like 1000 island than cocktail)


Phil is the go-to here.

Remoulade? I make a spicy version that is great with seafood and very popular in NO


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#11 Phil

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Posted 10 January 2017 - 08:42 AM

Get a wooden picnic table in the hall, put newspaper on top, do a crawfish boil with corn on the cob, potatoes, and andouille, and dump the boil on the newspaper. Have bottles of Louisiana or Crystal hot sauce and your own rendition and beer flowing. Dirty rice can be served on plates for scooping the boil onto.

 

This, precisely, based strictly on the jambalaya/ettouffee menu. What other foods are they having? 


Now THAT'S what I call a Bloody Mary!!!


#12 sobelri

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Posted 10 January 2017 - 08:44 AM

If there's a chance that boudin is on the menu, you might want to make a creole mustard.

 

http://www.nolacuisi...mustard-recipe/



#13 Phil

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Posted 10 January 2017 - 08:44 AM

Actually you need two wooden saw horses with an old wooden house door...then follow the boss's recommendation :)


Remoulade? I make a spicy version that is great with seafood and very popular in NO

 

 

That dipping sauce recipe looks legit. It's a stepped up version of what we do at home for our boils. If you want to kick it up a notch, add a dab of Nasal Napalm or even regular horseradish and it would be just like Chris says..... more like remoulade than Big Mac "special sauce"


Edited by Phil, 10 January 2017 - 08:55 AM.

Now THAT'S what I call a Bloody Mary!!!


#14 Phil

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Posted 10 January 2017 - 08:59 AM

If you really want it to be authentic, you'll have white beans to go along with the jambalaya. Served on the side, sans rice. Cooked with salt pork 

 

Ann, if you have your own assortment of vinegar/salt cayenne or Thai pepper sauces, those would work well. With the menu. 

 

And don't let anyone put too much file' in their gumbo. It makes it thick and snotty. 


 

There's also a classic sauce you serve with a boil. 

 

Crawfish Dipping Sauce
Author: Paula Jones
Prep time:  5 mins Total time:  5 mins
Serves: 2.5 cups
 
Ingredients
1¾ cups mayonnaise
¾ cup ketchup
1 tablespoon hot sauce (or to taste)
1 tablespoon lemon juice
1 teaspoon Cajun seasoning
1 teaspoon worcestershire sauce
Instructions
Add all ingredients to a bowl and whisk until smooth. Make recipe a few hours before you want to eat it to give flavors time to marry. Refrigerate until ready to use. Store in refrigerator up to 1 week.

 

 

I'd hit that. Now I'm getting the envie (awn-vee)


Now THAT'S what I call a Bloody Mary!!!


#15 salsalady

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Posted 10 January 2017 - 10:56 AM

Thanks for the suggestions, everyone. I dont know what else is being served, but i will pass on the suggestions. I think I'll make a test batch of that mayo sauce and try it on some grilled pastrami and swiss sammies. Mmmmm!!!!!

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PepperPeopleRock! 


#16 hot stuff

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Posted 10 January 2017 - 12:23 PM

Don't recall any particular sauces, but a nice sauce piquant (which is not the same thing as a picante sauce)

for some boiled shrimp is always nice.

As far as hot sauces are concerned, that has been addressed.


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#17 Phil

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Posted 10 January 2017 - 05:29 PM

Don't recall any particular sauces, but a nice sauce piquant (which is not the same thing as a picante sauce)

for some boiled shrimp is always nice.

As far as hot sauces are concerned, that has been addressed.

 

Been a loooong time since I made sauce piquante. But I think you're remembering cocktail sauce (ketchup, horseradish, hot sauce, lemon juice - for dipping shrimp)

 

Thy this one. I might have to get some gator and make some this weekend. 

 

http://www.coonass.c...ante_-_a_c.html

 

Sorry for the recipe sharing hijack! 


Now THAT'S what I call a Bloody Mary!!!


#18 salsalady

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Posted 10 January 2017 - 09:25 PM

:rofl: no worries on the hijack, just laughing at that website name.

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#19 The Hot Pepper

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Posted 10 January 2017 - 09:32 PM

In case Phil forgot I found his recipe for Cajun Dipping Sauce lol!

 

That's just what we call "crawfish dip".
 
mayo, a touch of mustard, ketchup, lemon juice, and cajun seasoning (Slap Ya Mama). 

SL, I think it would fare WELL on sammies, and your own version.


I am going for max crust on the lower end


#20 The Hot Pepper

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Posted 10 January 2017 - 09:39 PM

Remoulade? I make a spicy version that is great with seafood and very popular in NO

 

I don't know enuf about NO cuisine, but I think there is a difference between remoulade and crawfish dip, which is served on the newspaper next to the boil. However now that you mention they do sound eerily similar. 


I am going for max crust on the lower end





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