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A place called Gumbo A Go-Go opened recently here in Indy (and sadly they’ve now closed!) . I’ve eaten there several times and have become totally addicted to their Datwich, a spicy shredded chicken sandwich. This is my first attempt at trying to match it. I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!
I will try again to duplicate the Datwich. I think I’m very close. Next time I’ll omit the tomatoes, add some broth, and more garlic! Until then I’m going to chow down on this spicy good Drunken Cajun chicken po boy sandwich!
Also try my Creole beef debris po boy.
This recipe is based on a recipe from Tasty Kitchen.
Drunken Cajun Chicken Po’Boy
Ingredients
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon dried red pepper flake
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 chicken breasts boneless, skinless
- 2 15 ounce stewed tomatoes with juices
- ¼ cup olive oil
- 1 bottle beer
- 6 cloves garlic minced
- 2 loaves French bread
Instructions
- Combine all of the seasons from the cayenne pepper to the basil to form a rub.
- Rub mixture over the chicken.
- Place chicken into a large Dutch oven over low heat.
- Add remaining ingredients except the bread, plus any remaining rub.
- Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
- Carefully remove the chicken and shred with a fork.
- Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
- Return shredded chicken to the pot.
- Lightly toast the bread.
- Cut in half lengthwise and top with the meat mixture.
- Cut in halves and serve.
Nutrition
Nutritional values are approximate.
Thank you for this Datwich recipe! I lived in Carmel from 2002 – 2007 and fell in love with Gumbo A Go-Go. In particular, I loved the Datwich! When I moved back to Canada I searched everywhere for a recipe so I could share this creation with folks back home, but could never find one. SO I’m really looking forward to trying your recipe. Let me know if you do any further tweeking.
Gord
Omg!!!! I loved my datwich sandwiches. I think I cried a little when Gumbo A Go-Go closed their doors. I have been looking for a similar recipe. Thank you so very much!!!
Yes sir, thanks for the effort!
Serving to friends very soon!
After the blender step do you mix the juices back with the chicken?
Hi. Yep, sure do! After blending (step 7) just carefully add the chicken back (it’l be falling apart) as in step 8.
Enjoy!
Mike
Have kept up with tinkering with this recipe? Any updates?
Sadly, no I have not yet returned to it. I do need to, though.
Mike
I too was a Datwich addict. I tried this over the weekend, and although this smelled like a Datwich when it was cooking, it just isn’t quite right. I think there is a creamy element missing. I’m not sure if it’s sour cream, heavy cream, mayo even? I am on a mission to figure it out and will update if I find the right ingredients.
Oh, and the recipe for the Datwich at Gumbo a Go Go says they use Turkey, not chicken. Fingers crossed that I can figure this out!
I never noticed that. I agree with your other comment about a creaminess. It’s been so long ago now I can’t recall much about it other than I loved it.
Mike
top with bleu cheese for creamy element