Reviewed: Aug. 26, 2009

I only used the remoulade from this recipe bc I found it after I was already making another fgt recipe. I hadn't ever had it before and I will now be making this for any dish possible. SO DELICIOUS! I had to sub a few things I had on hand for items I didn't have, but it still turned out well. Thanks!!!

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tifferlopez

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Reviewed: Aug. 17, 2009

I live in New Orleans and took this recipe to Grand Isle with me this weekend. I bought shrimp (right off the shrimp boat) and took fresh green tomatoes from my Mom's garden. I made this to go with the boiled crabs we caught early in the morning. Everyone raved over it! And believe me, those Cajuns know good food!

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luvdemsaints

Cooking Level: Intermediate

Home Town: Monroe, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 13, 2009

I HAVEN'T MADE THIS YET, BUT I THINK THE CALORIE COUNT IS WAY OFF. I THOUGHT IT WAS OUTRAGEOUS SO I CALCUOLATED IT MYSELF. THE ONLY CHANGE I MADE WAS USING LOW FAT BUTTERMILK AND I CAME UP WITH APPROX 330 CALS/SERVING.

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EM4BERN

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Reviewed: Mar. 13, 2009

Thanks so much for this recipe. I use the same ingredients but never bothered to measure, just eyeballed it. Thanks again.

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ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 12, 2008

This was not only my first time making fried green tomatoes, but also my first time eating them, so my first impression of the fried tomatoes themselves was that they needed some seasoning in the cornmeal. That thought flew out the window when I tasted them with the (mayonnaise-free, THANK YOU!) remoulade! Wow! What a great combination of flavors - this sauce is totally addicting, and perfectly suited for fried green tomatoes. I cannot wait to have the opportunity to serve this to guests. It looks and tastes delicious, and was actually quite easy to prepare. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 29, 2008

Anyone can fry great green tomatos, but the Remoulade sauce takes this dish to a whole new level. This is really good, and do yourself a favor, follow the recipe, don't deviate or mess around. When something works this good, don't fix it!

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Tom

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Reviewed: Aug. 14, 2008

i REALLY liked this tho i didn't have creole mustard and scaled it down for 2...i will be very happy to make this again...thanks for the recipe...i wish i could have shared it with someone...i was impressed with the results ... it seemed very impressive...

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