• 1½ pound salmon fillet, skin intact
• salt
• 1 teaspoon freshly cracked pepper

Potatoes

• 4 large baking potatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• salt
• white pepper
• 1/2 cup peeled and finely grated fresh horseradish root
• 1/4 cup vegetable oil
• 3 tablesppons unsalted butter
• 1 teaspoon finely chopped shallot
• 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
• juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

• 4 large eggs
• 2 pounds small, raw peeled Louisiana shrimp
• 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
• 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
• 1 cup canola oil
• 1 tablespoon lemon juice
• 1 cup yellow onions, diced small
• 1 cup green bell pepper, diced small
• 1 cup celery, diced small
• Salt and pepper to taste
• Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

Click image to enlarge

photo courtesy of George Graham

• 1 small onion, roughly chopped
• 1 rib celery, roughly chopped
• 2 cloves garlic, peeled
• 3 green onions, roughly chopped 
• 1⁄4 cup fresh parsley leaves, loosely packed
• 2 tablespoons prepared horseradish
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons Creole mustard
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• salt, pepper, Louisiana style hot sauce 

• 1 tablespoon prepared horseradish, plus a little for garnish
• ​1 cup ketchup
• ​1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
• ​1/2 teaspoon worcestershire sauce
• ​pinch of kosher salt
• ​pinch of freshly ground black pepper

• 2 tablespoons finely chopped onion or shallots
• ​1 garlic clove, minced
• ​2 tablespoons Creole mustard
• ​1 tablespoon apple cider vinegar
• ​1 teaspoon sweet Hungarian paprika
• ​1/2 teaspoon cayenne
• ​juice of 1 medium lemon (about 3 tablespoons)
• ​1 tablespoon prepared horseradish
• salt and pepper
• 1 cup olive oil
• ​1/4 cup finely chopped celery heart
• 2 tablespoons chopped fresh parsley
• ​2 tablespoons finely chopped scallion

Remoulade Sauce

Click image to enlarge.

• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

Click image to enlarge

• 6-12 freshly shucked Louisiana oysters
• 6 slices of jalapeno
• 2 slices of bacon, cooked and sliced in 1 inch strips
• 6 oz cocktail sauce
• 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

• 4 oz. ketchup
• 1 T. finely chopped celery
• 1 ½ T. horseradish
• ½ T. lemon juice
• Dash Worcestershire sauce
   

• 1 3 1⁄2–5 lb. fully trimmed beef tenderloin, butt end left intact
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 3 tablespoons Dijon mustard
• 3 tablespoons cracked black peppercorns
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 1⁄2 cups sour cream
• 3 tablespoons prepared horseradish

Note: Easy, decadent and impressive. The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.

 Herb Crusted Beef Tenderloin