Shrimp Po Boy Recipe with Cajun Remoulade (2024)

FAQs

What is po-boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA!

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

Unless you're lucky enough to get po'boy bread from New Orleans, the best bread to use should be light and fluffy inside with a thin, crispy crust on the outside—a French baguette, French bread rolls, or hoagies rolls are common swaps.

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Typically served as a condiment with seafood and certain vegetables. Fried soft-shell crab sandwiches may be served with remoulade as the only sauce. It is also very commonly used as a condiment for sandwiches, especially turkey. Remoulade is most commonly paired with white cheese.

Most po'boys consist of fried shrimp on a crusty hoagie-style bread although there are variations. Meanwhile, muffuletta sandwiches are made of sliced Italian cold cuts and cheese piled high onto a flat, sesame-crusted bread that the sandwich is named after.

Though often times used interchangeably, Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture.

While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw.

What is the most traditional po-boy? ›

It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served in New Orleans French bread, known for its crisp crust and fluffy center.

The Peacemaker: Golden Fried Oyster and Shrimp Po-Boy with Hot Sauce-infused Mayonnaise, Lettuce, and Tomato.

A Po' boy sandwich is a traditional Louisiana-style sandwich that typically consists of a long French bread roll filled with fried seafood, roast beef, or other meats, and dressed with lettuce, tomato, pickles, and mayonnaise or a hot sauce.

This Louisiana staple varies depending on the restaurant and town, but typically, a classic poboy includes toasted French bread stuffed with some type of fried meat, and the sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise and a generous spread of hot sauce for a Creole “kick.”

The bread used at Killer Poboys is a Vietnamese style baguette. These mini-French loaves, or pistolettes, are also used for Bahn Mi sandwiches. Brief aside, in New Orleans, Bahn Mi are often called Vietnamese Po-boys.

Zip Sauce came to life in the 1940s in the kitchen of Lelli's Inn, an Italian restaurant in Detroit. The butter-based steak sauce became so popular among customers that word of it quickly spread, and soon copycat sauces were cropping up in neighboring restaurants.

Fieri's most famous ingredient is just your average blend of garlic, mayonnaise, mustard, Worcestershire, salt, and pepper. "I called it Donkey Sauce because you have to make fun of it.

Chris' sister noted that the bread on a po-boy is not the same as other subs. The French bread is crusty, not soft like on the common sub sandwich. Chris noted that the meat is usually fried, which you won't find on many other sandwiches across the U.S.