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Rouses' Chef David A. Absbire La Seafood Recipes

March 20, 2012 8:43 AM

Rouses' Chef David. A Abshire Creole Remoulade 1/4 cup Red Onions (Fine Diced) 1/4 cup Celery (Fine Diced) 1/4 cup Worcestershire (Lea & Perrins) 1/4 cup Frank's Wing Sauce 1/2 ea. Lime (Juice & Membrane Only) 4 cups Mayo 1/2 cup Creole Mustard 1/2 cup Dijon Mustard ... more »

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