Prepare the Shrimp: Toss the Shrimp with Blackening Seasoning.
Blacken the Shrimp: Heat 1 tablespoon of Vegetable Oil in a large skillet over high heat. Sear the Shrimp for 1-2 minutes per side, until blackened and cooked through.
Cook the Andouille: In the same skillet, cook the Andouille Sausage until browned and slightly crispy.
Make the Creole Slaw: In a bowl, combine all Creole Slaw ingredients and mix well. Let sit for at least 15 minutes to allow flavors to meld.
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 Creole Slaw, blackened Shrimp, and Andouille Sausage. Serve immediately.
Ingredients
4
1 pound450 gLarge Shrimp-peeled and deveined
1 tbsp15 mLBlackening Seasoning
8 ounces225 gAndouille Sausage-sliced
2 cups225 gShredded Cabbage
1/2 cup60 gShredded Carrots
1/4 cup30 mLCreole Mustard
2 tbsp30 mLApple Cider Vinegar
1 tbsp15 mLSugar
1/2 cup120 mLMayonnaise
1 tbsp15 mLDijon Mustard
1 tbsp15 mLPickle Relish
1 tsp5 mLHot Sauce
1/4 tsp1.25 mLPaprika
1/4 tsp1.25 mLWorcestershire Sauce
44Hoagie Rolls
1/4 cup60 mLVegetable Oil-for frying
Equipment
Large Skillet
Bowls
Instructions
Prepare the Shrimp: Toss the Shrimp with Blackening Seasoning.
Blacken the Shrimp: Heat 1 tablespoon of Vegetable Oil in a large skillet over high heat. Sear the Shrimp for 1-2 minutes per side, until blackened and cooked through.
Cook the Andouille: In the same skillet, cook the Andouille Sausage until browned and slightly crispy.
Make the Creole Slaw: In a bowl, combine all Creole Slaw ingredients and mix well. Let sit for at least 15 minutes to allow flavors to meld.
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 Creole Slaw, blackened Shrimp, and Andouille Sausage. Serve immediately.
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