In New Orleans, shrimp rémoulade comes in two camps: white, with a creamy mayo base, or red, built on Creole mustard and paprika. Tujague’s, the French Quarter dining institution celebrating its 170th anniversary this year, stands firmly in camp red. “This is as old-school as it gets,” owner Mark Latter says of the dish. Find the recipe below, plus more Southern seafood favorites from G&G.
