We have been spending all this time covering the New Orlean’s classic, the Sazerac, but I also want to give some props to New Orleans food. The food of Louisiana is definitely an American tradition and part of our national culture, so let’s make a sandwich! Today, we are going to be sharing a tasty po’ boy sandwich with baked shrimp and a super tasty remoulade sauce. Go straight to recipe.
What is a Po’ Boy?
It is a sandwich of Louisiana origin. Usually, it contains a fried protein and is served on French bread. If it is dressed, it may have lettuce, tomato, pickles and mayonnaise. I decided to use a remoulade sauce as it looked really yummy and like something I really wanted to make! What a great sauce and it ends up going really well with the proteins I used.
In terms of the origin, the legend goes that there was a long labor strike from the streetcar workers in New Orleans. Two brothers, Bennie and Clovis Martin, who had opened a restaurant together were once streetcar workers. The Martins were sympathetic to the striking workers and gave the ‘poor boys’ free sandwiches. Say ‘poor boys’ in your best Louisiana accent in your head and you got a po’ boy.
What Protein To Use In A Po’ Boy?
After looking around the internet, it looks as though there are many different fillings for a traditional po’ boy. Items like fish, crawfish, oysters, roast beef, and crab are all acceptable fillings. I decided to use shrimp for my sandwich and also decided to bake my shrimp instead of deep fat fry it.
Personally, I am not a fan of all the mess and hubbub it takes to deep fat fry most things. It sounds blasphemous, but I do think a person can get a great taste from most things when they are battered and baked instead of fried. It saves calories, saturated fat, and plenty of clean up. So, I used shrimp and baked them.
Po’ Boy Vegetarian Option
Also, I made a vegetarian-friendly sandwich for my wife when making our po’ boys. Instead of shrimp, I cut up half a block of extra firm tofu and gave it the same treatment as the shrimp. She seemed to like it and it was a very easy substitution to make.
As a final note, I used this Louisiana Cajun Seasoning in my ingredients. We always have this stuff around and we both like it on things. I list it as an optional ingredient, but this stuff is pretty good tasting. Or, perhaps, you have a different Cajun seasoning you like around the house.
Baked Shrimp Po’ Boy Recipe With Remoulade Sauce
Baked Shrimp Po' Boy SandwichesPrint Recipe
- For Po' Boy:
- 2 pieces of French Bread, 8 Inches in length each
- 12-16 Prepared Shrimp (enough to cover sandwiches) See Below
- Tomato, Sliced
- Remoulade Sauce See Below
- For Shrimp:
- 12-16 deveined, tail off raw shrimp
- 1 cup plain breadcrumbs
- 2 eggs, beat
- 2 tablespoon Cajun seasoning (optional)
- 1/4 teaspoon cayenne powder
- For Remoulade
- .5 cups mayonnaise
- 1 garlic clove, finely diced
- 1 Tablespoons finely chopped onion
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons freshly squeezed lemon juice
- .5 Tablespoons finely chopped parsley
- .5 Tablespoons Hot Sauce (I used Frank’s)
- 1 teaspoon capers, chopped
- .5 teaspoons Tamari
- ⅛ teaspoon cayenne pepper powder
- ⅛ teaspoon cajun seasoning
- .5 teaspoon paprika
- ⅛ teaspoon salt
For Remoulade Sauce:
Add all ingredients to a bowl and stir
Let sit in fridge for at least one hour prior to starting to cook shrimp
Preheat oven to 400
Make sure shrimp is deveined and tail off
Add breadcrumbs to one bowl
Add eggs to another bowl
Dunk each shrimp into the egg wash and then place in breadcrumbs to coat
Lay on baking pan
Once all are coated and oven is preheated, bake the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
For po' Boy Sandwiches
Slice bread lengthwise if needed to give it a sandwich shape
If you like your sandwiches toasted, toast bread in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
Top with Remoulade sauce
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