An Authentic New Orleans Shrimp Po’ Boy Sandwich

Crispy fried Shrimp Po’boy Sandwich served piping hot with a spicy and tangy Remoulade sauce, a New Orleans, Louisiana Sandwich favorite.

June 10th is the International Herbs & Spices Day,

What is a Po’boy

A Po’boy is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters, or crab. The meat is served on New Orleans French bread – known for its crisp crust and fluffy center.

Is Po’Boy bread toasted?

New Orleans is famous for its po’boy sandwiches. In many cases, a Po’boy is made with seafood such as oysters or shrimp, which may be battered and fried or stewed. In this case, the po’boy sandwich is served hot, and the bread is usually toasted so that it will not become soggy.

What is the difference between French Bread versus Baguette

French bread is wider and longer than a baguette, with a much softer crust. It doesn’t require any special equipment to make and it’s just as versatile as a baguette, but its soft outside makes it perfect for toast or garlic bread.

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Shrimp Po’Boy Sandwich with Remoulade Sauce

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• Author: EsmeSalon.com
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: Minimum of 4 depending on size 1x
• Category: Everyday Cooking
• Cuisine: Louisiana
• Diet: VegetarianDiet

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Description

A Po’Boy is a traditional sandwich from Louisiana. It consists of succulent and juicy shrimp, crawfish, fish, oysters or crab served on New Orleans French bread, topped with Cajun Remoulade.

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Ingredients

Units USM Scale 1x2x3x

Cajun Seasoning

• 4 Tbsp. Paprika
• 2 tsp Black Pepper
• 2 tsp Red Chili Flakes
• 3 tsp Dried Thyme
• 3 tsp Dried Oregano
• 3 tsp Garlic Powder
• 3 tsp Onion Powder
• 3 tsp Cayenne Pepper
• 2 tsp Salt

Remoulade Sauce

• 250 ml Mayonnaise
• 2 Tbsp. Dijon/ Wholegrain Mustard
• 1 Tbsp. Lemon Juice (freshly squeezed)
• 1–2 Tbsp. Hot Sauce
• 2–3 Cloves Garlic (grated)
• 2 tsp Capers (roughly chopped)
• 1 tsp Worcestershire Sauce
• 1 tsp Paprika
• 1 Spring Onion (finely chopped)
• Salt & Pepper to taste

Shrimp Po’boy Filling

• Shrimp
• Flour
• Breadcrumbs
• Cajun Seasoning
• 1 Egg (beaten)
• 1 cup Milk
• Flavorless Oil

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Instructions

Cajun Seasoning

1. Place all the ingredients in a spice grinder and process until the spices are ground well.
2. Store in an air-tight glass bottle in a cool, dark place.

Remoulade Sauce

1. In a bowl, mix all the above ingredients together.
2. Let sit for about 40-45 minutes for flavors to combine, then serve or cover and store in the refrigerator.

Shrimps

1. In a large mixing bowl, whisk together flour and Cajun seasoning.
2. Dip shrimp in egg/ milk then add to dry mixture and toss until evenly coated.
3. Heat a large non-stick skillet, add oil, and fry shrimp, working in batches, until crispy and golden on both sides.
4. Assemble sandwiches and top with remoulade.
5. Enjoy!!

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Notes

Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes 

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Nutrition

• Serving Size: 1
• Calories: 685
• Sugar: 6
• Sodium: 2811
• Fat: 52
• Saturated Fat: 9
• Unsaturated Fat: 42
• Trans Fat: 0
• Carbohydrates: 46
• Fiber: 7
• Protein: 12
• Cholesterol: 78

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