How To Make SHRIMP AND ANDOUILLE PO BOY | Recipes.net
This traditional Po Boy is a Louisiana classic typically packed with seafood and meats. In this recipe, the usual roast beef is switched up with andouille sausage and loaded up with shrimps. It is layered in a French baguette, assembled with greens and a hot remoulade sauce for a nice contrast of sweet, tangy, and spicy flavor.
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Ingredients:
1 French baguette, about 24-inches long
1 lb shrimps, preferably 16 to 20 count, peeled and deveined
1 lb Andouille sausage, sliced at an angle ⅛-inch thick
2 tbsp olive oil, plus more as needed
1 tbsp smoked paprika
½ tsp salt
½ tsp cayenne pepper
¼ tsp ground black pepper
¼ tsp onion powder
¼ tsp chili powder
Tomato and Onion Salad:
8 oz tomatoes, deseeded and sliced thinly
6 oz red onions, sliced thinly
3 tbsp olive oil
1¼ tbsp red wine vinegar
1¼ tbsp prepared horseradish
Salt and ground black pepper to taste
Hot Remoulade:
1 cup mayonnaise
3 tbsp wholegrain mustard
2 tbsp pickle relish
2 tbsp ketchup
2 tbsp hot sauce of your choice
2 tbsp lemon or pickle juice
1 tbsp minced green onions
1 tsp garlic
½ tsp cayenne pepper
Salt and ground black pepper to taste
Assembly:
Romaine lettuce
Pimientos drained and sliced thinly
To serve:
Potato fries or chips
⬇️ How to make Shrimp and Andouille Po Boy ⬇️
0:10 Combine all ingredients for the hot remoulade in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
0:45 Assemble your tomato and onion salad next by combining all ingredients in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.
1:07 In a large mixing bowl, combine your shrimp, paprika, salt, cayenne and black peppers, onion powder, and chili powder. Toss to combine, then set aside to marinate briefly for at least 15 minutes.
1:25 Heat up a skillet with oil over medium heat. Add your sausages & saute until golden brown, roughly 10 minutes. Drain your sausages and set them aside in a warm area.
1:36 Using the remaining oil in the skillet (you can add more as necessary), saute your shrimp for roughly 5 to 7 minutes until fully cooked. Set aside.
To assemble:
1:44 Slice the baguette lengthwise but leave it hinged. Spread roughly 3 tablespoons of remoulade on both sides of the bread.
1:57 Place roughly 1 cup of lettuce leaves lengthwise, followed by roughly 1 cup of pimiento strips.
2:08 Next, place roughly ½ lb each of sausages and the shrimp.
2:22 Lastly, place roughly 5 tablespoons of the tomato and onion salad on top of your proteins.
2:38 Divide your po boy accordingly and serve with 1 cup of potato chips or fries.
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Cajun Shrimp Po Boy|authentic shrimp po boy|30 mins. meal
Hi everyone! today I am making delicious Cajun Shrimp Po Boy. This authentic Shrimp sandwich is an easy lunch, snack or dinner. Cajun Shrimp Po Boy can be paired with a wide variety of sides or such as Chips, French Fries, Carrot Sicks, Celery Sticks or even a side salad. I have added shredded iceberg lettuce, onions and tomatoes on a warm buttery sub with homemade Remoulade sauce and golden crispy shrimp. Please feel free to try it at home. Enjoy!
Ingredients:
1 Sub Roll
1 Pound small Shrimp or 1/2 Pounds Large
1 Egg
1/2 pounds Fish Fry
3 cups Oil
1 cup Iceberg Lettuce shredded
1/2 Large Tomato sliced
1/2 Onion sliced
2 teaspoons salt
2 teaspoons pepper
2 tablespoons Cajun Seasoning
Remoulade Sauce:
1 cup Mayo
2 tablespoons Ketchup
1 teaspoon Horse Radish
1 tablespoon Lemon Juice
1 teaspoon parsley
2 teaspoons Cajun Seasoning
1 teaspoon Salt
1 teaspoon Pepper
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Beth's Bouchée à la Reine with Lobster | ENTERTAINING WITH BETH
Learn how to make my Bouchée à la Reine with Lobster, a perfect main course for New Year's Eve! This is a fantastic recipe that always gets rave reviews and despite its elegant nature, it's pretty simple to master and most of it can be made the day before! (My kind of party food!)
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MORE GREAT NEW YEAR'S EVE RECIPES!
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Beth's Bouchée à la Reine with Lobster
Serves 4
INGREDIENTS:
For The Lobster Poaching:
3 Lobster Tails (4 oz/113g each) fresh or defrosted frozen
4 cups (950 ml) water
½ cup (120 ml) dry white wine (Sauvignon Blanc, Muscadet, Sancerre)
4 lemon wheel slices
2 leeks, green parts roughly chopped (reserve white parts for below)
4 sprigs of dill
For the Leeks:
2 tbsp (30 g) butter
2 leeks, white parts sliced into thin half-moons (1/4” slices)
Salt and pepper to taste
For the Sauce:
3 tbsp (45 g) unsalted butter
2 tbsp (15 g) flour
2 cups (475 ml) reserved poaching liquid
zest of 1 lemon
2 tbsp (30 ml) heavy cream
1 tbsp (15 ml) dry white wine (Sauvignon Blanc, Muscadet, Sancerre)
1 tbsp (15 ml) fresh chives, minced
1 tsp fresh dill (5 ml) minced
For the Puff Pastry:
1 package of store-bought puff pastry (I think Pepperidge Farm brand works best)
1 egg, lightly beaten
1 seashore-themed cookie cutter (seashell, lobster, starfish etc.)
METHOD:
In a large skillet melt 2 tbsp (30 g) of butter until foamy. Sauté leeks until tender and fragrant. Season to taste with salt and pepper. Transfer to a small bowl and set aside. (NOTE: This could be done the day before)
In a large stock pot prepare the poaching liquid. Add lobster tails, flesh side down, water, wine, lemon wheels, green leeks, and dill.
Cover and simmer for 5-7 minutes until lobster shells turn a bright red and meat is opaque
Remove lobster tails from the pot and allow them to cool. Once cool, crack tails in half with a seafood cracker or with your hands. Remove lobster meat with a seafood fork and transfer meat to a small bowl. Once all the meat has been extracted you can set aside and cover and refrigerate until ready to use.
Reserve lobster shells and add them to the stock pot with the poaching liquid ingredients.
Boil the poaching liquid for 5-7 minutes to extract the flavor from the shells. Remove the shells, leeks, lemon and dill with some tongs and discard.
Place a large mesh sieve over a bowl or better yet a large Pyrex pitcher and pour the remaining poaching liquid into the sieve to catch any remaining bits from the poaching liquid. Reserve the 2 cups of liquid that remains, for the sauce. NOTE: This can be done the day before. Cover reserved stock and refrigerate until ready to use.
When it comes time to serve, preheat oven to 400F (200C). Working with slightly frozen puff pastry, slice the puff pastry into 6 inch (15 cm) x 3.5 inch (8 cm) rectangles. Place on a baking sheet lined with parchment paper.
Prick dough with a fork in several places to allow for steam to escape. Cut out decorative seafood-themed shapes with a cookie cutter, such as a lobster, seashell or starfish. (The shapes are much easier to cut out if the pastry is semi-frozen)
Place 1 shape on top of each pastry rectangle, in the center, and brush the whole thing lightly with the egg wash. Bake for 18-20 mins. Then allow to cool and leave out at room temperature.
Meanwhile, prepare the sauce. In a large skillet melt 3 tbsp (45 g) of butter. Once foamy add the flour, whisk until combined and cook for 1 minute. Add reserved poaching liquid and cook, while whisking, until sauce thickens. Add heavy cream, 1 tbsp (15 ml) of wine, lemon zest, chives and dill. Taste for season and add salt and pepper to taste only if needed.
Add lobster meat to the sauce and heat through.
Meanwhile, take each pastry rectangle and gentle pull it apart to create a top and bottom. No need to slice it, it will come apart naturally just by pulling it apart with your hands. Place the bottom on the plate. Spoon over the lobster mixture, drizzling a little bit of sauce and lobster around the rectangle, top with the pastry top, and garnish with 2 long pieces of fresh chive.
Serve with a tossed green salad and a French white wine such as Sauvignon Blanc, Muscadet or Sancerre.
HAPPY NEW YEAR!