Cajun Shrimp Po Boys with Remoulade Sauce
Cajun Shrimp Po Boys are the ultimate spicy Southern comfort food. These hand held beauties take the tastes and traditions of Louisiana and smother it in a spicy Remoulade sauce. Perfect for any occasion it is so much more than just a sandwich!
Seafood and The South
All along the Southern States you can find the World’s best seafood. The reason why you ask? Actually, it’s simple, the warm waters of the Gulf of Mexico are a bounty that Southerners have tapped year round for some of the worlds best culinary dishes that feature its Seafood extravaganza.
Seafood is as important in Southern culture as is our GRITS and CORNBREAD. The south is home to some of the finest chefs who have used the gold of the gulf to spring forth dishes our region is famous for.
History of the Po Boy
Perhaps one of the most famous of our beautiful region is the Po Boy. Po Boys were made famous back in the late 1920’s in the Mecca of culinary invention, New Orleans. Springing forth from the strike of the street car drivers, this decadent food is as rich in history as it is in taste.
To read more about this wonderful food story, visit our friends over at 64 Parishes and read the rich history of the Po Boy in their article dedicated to it called, “PO BOYS”.
There are many ways to make this iconic sandwich but we are going to feature it in its original glory by making a Shrimp Po boy. So let’s get to the fun!
How to Make it
Cajun Fried Shrimp Po Boys are really simple to make. The idea here is to take good, fresh ingredients and highlight them in an easy to eat manner. So this recipe isn’t about flair but more about flavor.
Ingredients
- 16oz peeled, deveined shrimp with the tails off
- 3 tablespoons plain flour
- 1 tablespoon creole seasoning
- 2 tablespoons canola oil
- 2 large loafs of French Bread
- 2 large tomatoes
- 1/2 head of lettuce
- 1/2 medium onion, sliced
- 1 cup dill pickle chips
~FOR THE SAUCE~
- 1 cup Mayonnaise
- 2 tablespoons spicy brown mustard
- 1 tablespoon horseradish
- 2 tablespoons diced onion
- 1 tablespoon creole seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a large bowl, mix 3 tablespoons plain flour and 1 tablespoon creole seasoning. Add in shrimp and toss to coat. Set aside. Heat 2 tablespoons oil in a large skillet over medium heat. Pan fry shrimp until golden brown. Remove and drain.
- Split French bread lengthwise and cut into at least 2 pieces per loaf for a sandwich. Toast in a pan or in oven until inside is lightly browned.
- In a small bowl, mix mayo, mustard, onion, horseradish, creole seasoning, Worcestershire, minced garlic, salt and pepper. Stir well to combine.
- Assemble sandwiches as you choose. You can top shrimp on sandwich with sauce or serve on the side.
Tips and Tricks
Yes! Po Boys can be made using any protein. This is the perfect vehicle to make any way you feel. The sauce even is perfect for anything you choose to dress it with!
No. You can do grilled, baked or broiled if you wish. The Po Boy tradition is to top the sandwich with whatever you have on hand. The Fried shrimp version is probably the most popular and that is what we decided to feature. The beauty of cooking is to take a traditional recipe like this and make it your own!
Remolaude is traditionally a cold sauce. Some traditional sauces always start with a mayo base and some include pickles and capers. We chose to make ours along the lines of creole flavors and incorporated the spice in the sauce.
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Shrimp Po Boys are the perfect southern tradition for a weeknight supper, a party or anything you can think of. They need no special occasion to make a great meal!
Like so many of our other recipes, we hope this gets your cooking wheels a turning as to how you can make a delicious meal a memorable one!
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Cajun Shrimp Po Boys with Remoulade Sauce
Ingredients
- 16oz peeled deveined shrimp with the tails off
- 3 tablespoons plain flour
- 1 tablespoon creole seasoning
- 2 tablespoons canola oil
- 2 large loafs of French Bread
- 2 large tomatoes
- 1/2 head of lettuce
- 1/2 medium onion sliced
- 1 cup dill pickle chips
- ~For the Sauce
- 1 cup Mayonnaise
- 2 tablespoons spicy brown mustard
- 1 tablespoon horseradish
- 2 tablespoons diced onion
- 1 tablespoon creole seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, mix 3 tablespoons plain flour and 1 tablespoon creole seasoning. Add in shrimp and toss to coat. Set aside. Heat 2 tablespoons oil in a large skillet over medium heat. Pan fry shrimp until golden brown. Remove and drain.
- Split French bread lengthwise and cut into at least 2 pieces per loaf for a sandwich. Toast in a pan or in oven until inside is lightly browned.
- In a small bowl, mix mayo, mustard, onion, horseradish, creole seasoning, Worcestershire, minced garlic, salt and pepper. Stir well to combine.
- Assemble sandwiches as you choose. You can top shrimp on sandwich with sauce or serve on the side.
