**A Culinary Expedition into Cajun Cocktail Sauce: A Symphony of Flavors for Your Taste Buds**
Prepare to tantalize your taste buds with a culinary journey into the realm of Cajun cocktail sauce, a delectable condiment that harmonizes the vibrant zest of Louisiana with the sophistication of a classic cocktail sauce. This piquant sauce finds its genesis in the heart of Cajun Country, where bold flavors and culinary creativity reign supreme. As you delve into the diverse recipes presented in this article, you'll uncover a symphony of tastes that will elevate your seafood dishes, appetizers, and even your favorite cocktails to new heights of flavor.
From the classic Louisiana-style cocktail sauce, bursting with the harmonious blend of ketchup, horseradish, and Worcestershire sauce, to the uniquely piquant Creole cocktail sauce, infused with the warmth of cayenne pepper and the tangy zing of lemon, each recipe promises a distinct flavor profile that will leave you craving more. Discover the zesty allure of the spicy cocktail sauce, where a fiery kick of chili peppers ignites your palate, or embrace the herbaceous embrace of the dill cocktail sauce, where fresh dill and capers dance together in a refreshing harmony.
Whether you're a seasoned chef or a culinary novice, the carefully curated recipes in this article will guide you effortlessly through the process of creating your own Cajun cocktail sauce masterpiece. With each step meticulously explained and every ingredient thoughtfully selected, you'll be crafting this delectable condiment with confidence and ease. So, embark on this flavorful adventure, let your taste buds indulge in the vibrant tapestry of flavors that Cajun cocktail sauce has to offer, and elevate your culinary creations to new levels of deliciousness.
CAJUN COCKTAIL SAUCE
There's cocktail sauce, homemade cocktail sauce, and really kickin' cocktail sauce. This is Kickin'! A must have on any seafood po boy; catfish, oyster, shrimp, crawfish, soft-shell crab, It's perfect with boiled shrimp and crab legs, smoked and raw oysters, hush puppies, onion rings and french fries. This amazing sauce would...
Provided by Donna Graffagnino
Categories Other Sauces
Time 10m
Number Of Ingredients 12
Steps:
- 1. Combine all ingredients and store in a glass mason jar or plastic covered container. This will keep in the refrigerator for 6 months. (It won't last that long!)
CAJUN COCKTAIL SAUCE
This cocktail sauce has just the right proportions of chili sauce, ketchup, and horseradish. It's spicy without being too hot but yet has just the right "bite" to it.
Time 45m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl and mix well. Cover the bowl and refrigerate until well chilled. Serve the cocktail sauce chilled with boiled or steamed shrimp or crab.
Nutrition Facts :
CAJUN COCKTAIL SAUCE
Fast and easy to make, our version of this classic seafood sauce is perfect with raw oysters, boiled shrimp and fried fish.
Provided by Zatarain's
Categories Dips and Spreads,
Yield 5
Number Of Ingredients 6
Steps:
- Mix all ingredients in small bowl until well blended. Cover.
- Refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 72 Calories
CAJUN COCKTAIL SAUCE (IT'S HOT!!)
Definitely NOT your everyday cocktail sauce! This stuff packs a powerful kick and awakens the flavors of boiled shrimp. We also serve it with crawfish tails, crab legs and raw oysters. If unfamiliar with fines herbes, it is a blend of equal parts tarragon, parsley, chervil & chives.
Provided by Susie in Texas
Categories Sauces
Time 10m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Chill before serving.
- Add a"pinch" of fines herbes to sprinkle on top at serving time.
- Store in refrigerator in a glass jar or container.
Nutrition Facts : Calories 1232.1, Fat 5.6, SaturatedFat 0.8, Sodium 16436.1, Carbohydrate 293, Fiber 27.9, Sugar 232.4, Protein 24.5
CAJUN COCKTAIL & CAJUN TARTAR SAUCES
These two recipes have been submitted for play in ZWT9 - Cajun/Creole. Both these recipes are from cookbook: Cajun Cooking by Better Homes and Gardens. Cocktail Sauce & Tartar Sauce are served with all kinds of fried Cajun dishes, frog legs, catfish and seafood platters to name a few.
Provided by Baby Kato
Categories Sauces
Time 25m
Yield 2 batches
Number Of Ingredients 17
Steps:
- Cajun Cocktail Sauce:.
- In a large pot cook onions and garlic in butter until tender.
- Stir in the water, tomato paste, prepared horseradish, lemon juice, dry mustard, salt and ground red pepper.
- Bring to a boil, reduce heat, simmer, uncovered 5 - 10 minutes.
- Serve warm or chilled with fried fish and seafood. Top the cocktail sauce with grated fresh horseradish, if desired.
- Makes 3/4 cup of sauce.
- Cajun Tartar Sauce:.
- In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce.
- Served with fried fish and seafood.
- Makes 1 1/4 cup of sauce.
Nutrition Facts : Calories 578.3, Fat 45.6, SaturatedFat 9.5, Cholesterol 45.8, Sodium 1640.1, Carbohydrate 43.8, Fiber 2.7, Sugar 17.7, Protein 3.7
CAJUN-STYLE PRAWN COCKTAIL
Breathe new life into prawn cocktail, a classic Christmas cocktail. With the addition of some Cajun spices, it's a flavour-packed modern twist
Provided by Melissa Thompson - Journalist and food writer
Categories Starter
Time 35m
Yield Serves 4 as a starter
Number Of Ingredients 21
Steps:
- First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
- To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
- Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
- Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.
Nutrition Facts : Calories 648 calories, Fat 42 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.94 milligram of sodium
Tips:
- For a spicier sauce, use cayenne pepper instead of paprika.
- If you don't have Creole mustard, you can use Dijon mustard instead.
- To make a vegan version of this sauce, use vegan Worcestershire sauce and mayonnaise.
- This sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Serve this sauce with shrimp, fish, or chicken.
Conclusion:
This Cajun cocktail sauce is a delicious and versatile sauce that can be used with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a spicy sauce to add to your next shrimp boil or a tangy sauce to serve with your fish tacos, this Cajun cocktail sauce is sure to please.
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