REMOULADE DRESSING

Ingredients:

1 cup olive oil
1/3 cup wine vinegar
1/2 cup fine chopped onion
1 cup chopped celery
3 Tbsp.creole mustard
3 Tbsp. horseradish
2 Tbsp. paprika
1 tsp. TABASCO pepper sauce
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 cup mayonnaise
2 Tbsp. chopped parsley

Chef: Tommy Cvitanovich, Drago's

Combine all ingredients in food processor, (or bowl) pulse (or mix) briefly to blend. Serve cold with seafood (see below). Yields 2/3 Qt.

1 lb. Louisiana crawfish
1 lb. Louisiana jumbo lump crabmeat
2 lbs. Louisiana peeled and deveined shrimp (40/50) cooked

Combine Remoulade Sauce with Louisiana Seafood. Chill and serve.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.