Originally Posted by taxlady
I'm surprised that there is ketchup. The remoulade that I have had in Denmark doesn't have any. Remoulade is used a lot in as a condiment in Denmark.
I cut this recipe out of the newspaper years ago, but your comment prompted me to look it up on Wikipedia
originated in France but is popular throughout western Europe and the U.S., especially Louisiana. The Creole version has cayenne and/or paprika for color; I can imagine someone using ketchup as a shortcut to add a complex flavor in a single ingredient, as well as for the color.