Sauces and Condiments
Louisiana sauces are one of the reasons why our foods have so much
flavour. It is either hot, seafood, or remoulade that makes a meal complete. There are many that are use to complement almost any dish.
It is a liquid or sometimes semi-solid food served on or used in preparing other foods. These are not normally consumed by themselves; they add flavour, moisture, and visual appeal to another dish. It
is a French word taken from the Latin salsus, meaning salted. These need a liquid component, but some may contain more solid elements than
liquid. These are an essential element in cuisines all over the world and especially Louisiana.
They may be ready made, usually bought, such as hot, or freshly prepared by the cook; such as remoulade,
which is generally made just before serving. Those for salads are called salad dressing. There are hundreds that are made in Louisiana and consumed daily.
Hot Sauce is very popular in Louisiana.
It can be found in all regions of the state. There are different levels of hot depending on the type of pepper that is used. Tabasco is known nationwide as being the leader of the industry.
A holiday favorite around our neck of the woods is fried turkey. When preparing a turkey, an injection, marinade is used for seasoning.
Cajun injector is a marinade that is injected in the turkey.
The marinade is pumped into all parts of the turkey. If done correctly the turkey will be tender and juicy.
The best Louisiana condiments are sugar and mayonnaise.
A condiment is added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.
Seafood and remoulade sauces are well known additions to any boiled seafood meal.
There is nothing better than boiled seafood. Shrimp, crawfish, or crabs make for an excellent crab boil. There are some that add a great flavor to any boiled seafood.
More info on other great Louisiana foods.