30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Andouille And Shrimp Po’ Boys
Andouille And Shrimp Po’ Boys
Andouille And Shrimp Po’ Boys
⏱1h
👥4
🔥850 cal
Easy
🍽️Cajun
A traditional Louisiana Po’ Boy sandwich featuring crispy fried shrimp and spicy andouille sausage, dressed with shredded lettuce, tomatoes, pickles, and a creamy remoulade sauce.
A traditional Louisiana Po’ Boy sandwich featuring crispy fried shrimp and spicy andouille sausage, dressed with shredded lettuce, tomatoes, pickles, and a creamy remoulade sauce.
Prepare the Shrimp: In a bowl, toss the Shrimp with Cornstarch, Cayenne Pepper, Garlic Powder, and Black Pepper until evenly coated.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp for 2-3 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
Cook the Andouille: In the same skillet, cook the Andouille Sausage until browned and slightly crispy.
Make the Remoulade: In a small bowl, combine all Remoulade ingredients and mix well.
Assemble the Po’ Boys: Slice the Hoagie Rolls lengthwise. Spread Remoulade on both sides of the roll. Layer with Shredded Lettuce, Tomato slices, Dill Pickle Slices, fried Shrimp, and Andouille Sausage. Serve immediately.
Ingredients
4
1 pound450 gLarge Shrimp-peeled and deveined
1/2 cup120 mLCornstarch
1 tsp5 mLCayenne Pepper
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLBlack Pepper
8 ounces225 gAndouille Sausage-sliced
1/2 cup120 mLMayonnaise
1 tbsp15 mLDijon Mustard
1 tbsp15 mLPickle Relish
1 tsp5 mLHot Sauce
1/4 tsp1.25 mLPaprika
44Hoagie Rolls
1 cup85 gShredded Lettuce
11Tomato-sliced
1/4 cup60 mLDill Pickle Slices
1/4 cup60 mLVegetable Oil-for frying
Equipment
Large Skillet
Bowls
Paper Towels
Instructions
Prepare the Shrimp: In a bowl, toss the Shrimp with Cornstarch, Cayenne Pepper, Garlic Powder, and Black Pepper until evenly coated.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp for 2-3 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
Cook the Andouille: In the same skillet, cook the Andouille Sausage until browned and slightly crispy.
Make the Remoulade: In a small bowl, combine all Remoulade ingredients and mix well.
Assemble the Po’ Boys: Slice the Hoagie Rolls lengthwise. Spread Remoulade on both sides of the roll. Layer with Shredded Lettuce, Tomato slices, Dill Pickle Slices, fried Shrimp, and Andouille Sausage. Serve immediately.
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