Shrimp Po’ Boy with Cajun Slaw

Shrimp Po’ Boy with Cajun Slaw

Shrimp Po’ Boy with Cajun Slaw

Prep Time

15 minutes

Cook Time

5 minutes

Serves

4 people

Nothing says New Orleans quite like a shrimp po’boy! For this classic po’boy, toss Gulf shrimp in Creole seasoning, pan-sear sizzling hot and delicious, and serve piled in warm French rolls topped with creamy-crunchy slaw spiked with a splash of cayenne pepper sauce. Laissez les bons temps rouler!  

Traditional New Orleans-style French bread, also known as long bread, is light and airy in the center with a thin crisp crust. It can sometimes be difficult to find outside of the New Orleans area. Check out local artisan bakeries for sub/hoagie rolls or French baguettes with a soft center and papery-thin crust. Or order the real thing online from New Orleans area bakeries.

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

Many prepared Cajun seasoning blends are loaded with salt, so by the time you get the spice level right you end up with too much salt; look for a reduced sodium or salt-free version and add salt to taste.

Ingredients

  • 1 cup deli style shredded coleslaw blend
  • 1/2 cup thinly sliced assorted red and orange bell pepper
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons thinly sliced, seeded jalapeno (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon cayenne pepper sauce (such as Crystal Hot Sauce)
  • 2 pounds medium shrimp, peeled and deveined, drained
  • 1 tablespoon low-sodium Creole or Cajun seasoning blend
  • 1 tablespoon olive oil
  • 4 French rolls

Preparation

  • 1 Preheat oven to 350°F.
  • 2 In large bowl, combine shredded coleslaw, bell pepper, red onion, jalapeno, mayonnaise and cayenne pepper sauce. Keep refrigerated.
  • 3 Combine shrimp, Creole seasoning and olive oil in a bowl and toss to evenly coat.
  • 4 Heat large skillet or saute pan over medium-high heat; add shrimp and cook for 2 to 3 minutes, stirring frequently, until fully cooked. Taste and adjust seasoning, if needed.
  • 5 Heat French rolls briefly in oven to crisp outer crust; slice in half for sandwiches.
  • 6 Layer shrimp on bottom halves of each roll; top with Cajun slaw and fold sandwiches closed.

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