‘Night in Old New Orleans’ Board

Themed parties are all the rage, especially around the holidays. This board party idea is a spin on the Roaring ’20s with New Orleans flair. The star of this spread is Shrimp Remoulade, a French dish that’s been known for its signature spot on Galatoire’s menu since 1905. It pairs wonderfully with a classic Sazerac, a drink born in the New Orleans French Quarter in the early 19th century. Known as America’s first cocktail, it was conceptualized by a Creole apothecary named Antoine Peychaud, who emigrated to New Orleans from the West Indies.

Classic Sazerac

Servings: Yields 1 cocktail

¼ ounce absinthe or herbsaint

1½ ounces rye whisky,
bourbon or cognac

1 teaspoon sugar

½ teaspoon bitters

Lemon peel for garnish

  1. Place ice in a highball glass to chill. Discard the ice and pour the absinthe into the chilled glass. Swirl it around until it coats the inside of the glass.
  2. Pour out any excess absinthe. Add in the sugar and bitters to the bottom of the glass.
  3. Muddle the sugar and bitters together to dissolve the sugar, and then add the whisky or cognac. Stir until well blended. 
  4. Twist the lemon peel over the Sazerac to release the essence of the lemon into it. Garnish with the lemon peel on the rim of the glass and serve.

*The whisky, sugar and bitters can be combined in bulk ahead of time and then served individually as needed. 

New Orleans Shrimp Remoulade

Servings: 6

½ cup chopped celery

½ cup chopped green onions (tops and bottoms)

½ cup chopped parsley

1 clove chopped garlic

¼ cup fresh lemon juice

¼ cup red wine vinegar

1 cup ketchup

1 tablespoon Worcestershire 

½ cup mayonnaise

½ cup Creole mustard

½ cup vegetable oil

¼ teaspoon salt

1 tablespoon hot sauce

2 pounds large peeled, deveined and boiled shrimp


  1. Place the celery, green onion, parsley and garlic into a food processor or blender. Add in the lemon juice and vinegar. Pulse to combine.
  2. Add in the ketchup, Worcestershire, mayonnaise, Creole mustard and vegetable oil. Blend until all is incorporated. Season with the salt and hot sauce. 
  3. Place the remoulade in an airtight container and chill for several hours to allow the flavors to blend.
  4. Pour the remoulade over the boiled shrimp. Chill until you are ready to serve.  

This article was originally published in the December 2022 issue of 225 magazine.