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Hilah digs into Texas's Cajun roots at Austin's Evangaline Cafe, and shows you how to make some amazing fried oyster nachos.

Remoulade Sauce

Ingredients

  • 1/3 cup spicy mustard

  • 2 tablespoons ketchup

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons grated horseradish

  • 1 teaspoon minced garlic

  • 2 teaspoons lemon juice

  • 2 teaspoons sweet paprika

  • Cayenne pepper and black pepper to taste

  • 1/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)

  • 1/4 cup minced celery hearts and leaves

  • 2 tablespoons minced green onion

  • 1 tablespoon minced parsley

  • Dash hot pepper sauce

  • Up to 1/4 teaspoon salt, to taste

Instructions

  1. Combine all ingredients through black pepper.

  2. Stream in oil slowly, whisking, to form an emulsion.

  3. Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.

  4. Makes about 1 1/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries.

Remoulade Sauce

Oyster Nachos

Ingredients

  • 1 pint shucked oysters (about 8 large oysters)

  • 1/2 cup corn meal (aka "fine polenta" in Europe)

  • 1/2 cup oil for frying

  • Salt

  • Thick tortilla chips or potato chips

Instructions

  1. Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.

  2. Heat oil in a heavy skillet over medium-high.

  3. Fry oysters for about 1 minute on each side until crisp and golden brown.

  4. Drain on paper and sprinkle with salt.

  5. Assemble "nachos" with chips, remoulade sauce, fried oysters.

  6. Garnish with pickled jalapeños and/or sliced green onion.

Oyster Nachos
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Transcript

- Hi dudes, I'm Hilah and today on Hilah's Texas kitchen we're going to learn about the cajun influence on Texas food. We're gonna go talk to my pal Curtis, who's a real honest-to-God Cajun and he's going to show us his restaurant's famous oysters contraband and we're gonna come back here. I'm going to show you my more Tex-Mex version at home, because oyster nachos, right? Come on. Hey guys, I'm here with Curtis. Owner of Evangiline Cafe. I'm totally pronouncing that wrong. - The way I basically say it is Evangeline Cafe. But a lot of people here in Texas they'll say Evangeline, or Evangeline and it's all okay to me. As long as they're here saying it. - [Hilah] So you're from Lake Charles Louisiana. Can you talk a little bit about the East Texas and Louisiana, a lot of crossover there... - Oh there's a lot of crossover there. Back in the 40's, I guess after and during World War II there was a lot of people from south Louisiana that relocated to the Beaumont Golden Triangle area. And it's the same terrain, I mean there's still the same marsh and kind of... - Mosquitoes - Coastal fishing, mosquitoes of course. - A couple of ya'lls' most famous things here are the Oysters Contraband and the Stuffed Pistolette. - Well those are two things that kind of been created here. So what we have is the chips that we fry here everyday, kind of like kettle chips, freshly battered fried oysters, and then the sausage jalapeno remoulade sauce on top of that. - And we have some beers. - We have the Abita beer. - It's never too early for beer. - You have the most popular of all their seasonals, has become their strawberry. Which is great. - It's actually, yeah. - Yeah. I mean it's not like.. - It's not sweet. Okay lets try these. I'm going to follow your lead on this one. - It's kind of just.. but there's nothing like that warm, fresh oyster with that remoulade on there. - Oh it's got a nice spice, just at the end. - It's difficult to eat these elegantly. All the oysters I get come from a oyster house in Anawak, Texas. It's a little town on the north end of Galveston Bay. They have a huge oyster production company there. Jerry's Oyster House. Rita came through devastated Lake Charles and Beaumont, and then with the BP thing a few years ago we had to get them from the east coast. They're just not as good to me. And I know it's all because of what I'm used to, what I always had and all that. But I was like 'Oh, Washington oysters they're probably going to be great' coming out of freezing cold water and all of that. You know but they didn't seem to be as flavorful as the gulf oysters. - Why do you call them oysters contraband? - There's a big famous red fish dish in New Orleans called Red Fish Pontratrain and it has a white wine cream sauce on it. And so somebody made it and they called it Red Fish Pontratrain. Well being from Lake Charles there's a bayou that runs through the heart of Lake Charles Louisiana and it's called the Contraband Bayou. And I grew up on the Contraband Bayou fishing and swimming, and all of that, so I called it Oysters Contraband. But without going through that story, there's a woman that used to work for me and her customers asked that all the time. And her response was because they're so good they should be illegal. So that works well too. That's a great answer. I like that. - Such a great combination of textures and flavors. That remoulade sauce is so piquant, to use a fancy word, and this creamy oyster. A little crunchy warmed up. Super crunchy chip. Bang up combination guys. You can totally put it on a potato chip if you want it a little bit more like Evangeline Cafe. Or you can just go to Evangeline Cafe and eat it there. Alright, tell Curtis I sent you. Thanks for watching and see you next week for more Hilah's Texas Kitchen. Bye.