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!
- 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
- 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.