Recipes | Guastello's Village Market

Recipe Ideas from Our Family to Yours…

Scroll to the bottom for a listing by category from Appetizers to Desserts! Bon Appetit!

Low Country Shrimp Boil!

Have you ever experienced a seafood boil? Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore Stew, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Low Country Shrimp Boil.

This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach or a backyard gathering, it is also easy to create for a crowd. Low country boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.

This meal is so fun, how often do you get to eat your whole meal with your hands!!! Have a roll of paper towels handy for your Low Country Shrimp Boil because it will get messy. Traditionally, low country shrimp boils or Frogmore Stew is just dumped out on newspapers. Have cocktail sauce and melted butter on the side. If you want to get a little fancy, try making a Remoulade sauce! I like spicy food, so I usually add Tabasco sauce to each bite. Kids love it, adults love it. It’s a great summer party idea!

What to serve with your Low Country Shrimp Boil… we’re keeping it easy here 😉 Crunchy coleslaw, cucumber salad, corn bread, potato salad, and / or sliced tomatoes. Check out our To-Go section by the Deli for pre-made dips & salads! Dessert? Well, that’s even easier… crack open a fresh Watermelon and ENJOY!

“Laissez les bons temps rouler!” – Let the good times roll!

Cajun Remoulade Sauce!

As with many delicious things, remoulade was introduced to the world by the French. The sauce’s first rendition was likely in the 1600s as a “broth flavoured with chopped anchovies, capers, parsley, spring onions, garlic, and a little oil.” A century or two later, the sauce traveled to New Orleans with French settlers, where it joined the other European, African, Indigenous, and Caribbean influences being stirred into the melting pot of Creole cuisine. Over the decades it’s become the pink-hued, mayonnaise-based version that’s often recognized as the quintessential New Orleans remoulade.

While New Orleans remoulade may have a complicated-sounding history, there are three principles we can stand upon with certainty: If it ain’t zingy, it ain’t remoulade; variations are welcome; and any self-respecting remoulade made in New Orleans must include horseradish and Creole mustard. Don’t have access to the latter? That’s fine—a mix of Dijon and whole grain mustard are a fine substitute.

Creamy and tangy, with a delicious spicy kick, this Cajun Remoulade Sauce is my favorite sauce of the moment. Classic French remoulade resembles tartar sauce. It has a mayonnaise base, and capers or gherkins and fresh herbs are often mixed in. This recipe is more akin to a Creole, or Louisiana-style, remoulade. I stir in paprika for color and complexity, and hot sauce and cayenne add heat. While this style of sauce would traditionally be served on low country boil, po’ boys, crab cakes, or with fried fish, I can attest that it’s just as good on anything veggie. Make a batch, and you won’t have any trouble finding different ways to use it!

This Cajun Remoulade Sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes.

“I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.”
~ Blake Lively