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Ingredients
US|METRIC
3 SERVINGS
- 1/2 cup mayonnaise
- 2 Tbsp. pickled okra (chopped)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. creole mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. minced garlic
- 1/4 tsp. cayenne pepper
- peanut oil (for frying)
- 1 cup mustard (Jay D’s Louisiana Molasses)
- 1 cup whole milk
- 1/4 cup hot sauce
- 3 cups fish (Slap Ya Mama Cajun)
- 1 lb. catfish fillets (sliced into 2×1-inch strips, about 32 strips)
- 2 tsp. Slap Ya Mama Cajun Seasoning (or to taste, optional)
- 10 corn tortillas (4½- to 5-inch)
- corn (Maque Choux, recipe follows)
- lime wedges (optional)
- fresh cilantro (optional)
- green onion (optional)
- purple cabbage (optional)
- 2 Tbsp. extra virgin olive oil
- 1/2 lb. tasso (diced)
- 1 yellow onion (medium, diced)
- 1 red bell pepper (large, seeded and diced)
- 1 jalapeño pepper (diced)
- 4 cloves garlic (minced)
- 2 cups fresh corn kernels
- 1 bay leaf
- 1 cup dry white wine (such as Jay D’s Blanc du Bois)
- 1 Tbsp. barbecue rub (Jay D’s Spicy and Sweet)
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 cup heavy whipping cream
- 1/4 cup unsalted butter
- 1/4 cup green onion (chopped)
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