Tag: po boy

Ham and Swiss Po’ Boy

I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. This sandwich is my kind of perfection. Good deli meat. And plenty of cheese. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.

This isn’t some complicated, over-the-top sandwich. You have to have a good bread for starters. The lettuce mixture is the next big star. It brings the crunch. And the heat. And a whole lot of flavor. The rest is really up to you. Ham. Swiss. Or whatever. You choose. There’s no way to go wrong here.

Ham and Swiss Po' Boy

The Right Chips For A Great Sandwich

I always grab a bag (or two) of Zapp’s chips to go with my ham and Swiss po’ boy. They have the best crunch and flavor, plus it’s a tradition to eat Zapp’s with a po’ boy. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Let Us In!

The lettuce mixture is packed with flavor and a kiss of heat. But it’s not just for po boys, either. Any ole sandwich can be topped with it. Even a simple bologna sandwich on white bread can become something amazing with just a spoonful of the mixture on top. And hamburgers? Crazy good piled high with it. Way high.

And even hot dogs are better with the mixture loaded up on top.

Also try my Oh Boy po boy.

Ham and Swiss Po' Boy

Ham and Swiss Po’ Boy

Inspired by a recipe from The Southern Po Boy Cookbook
The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine American
Servings 1 serving
Calories 652 kcal

Equipment

Ingredients
  

For the po boy

  • 1 6 inch French bread
  • ¼ pound deli sandwich meat thin sliced ham
  • 1 teaspoon Cajun seasoning
  • 2 slices Swiss cheese divided
  • ⅔ cup lettuce dressing see below
  • 1 cup tomato chopped

For the lettuce mixture

Instructions
 

For the po boy

  • Slice bread horizontally.
  • Place sandwich meat in a medium skillet over medium heat.
  • Sprinkle with the Cajun seasoning and warm the meat thoroughly.
  • Transfer to the bottom bread half.
  • Add cheese and top with the lettuce dressing, tomato, and top bread half.
  • Devour immediately.

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Notes

Feel free to add some pickle slices, too!

Nutrition

Calories: 652kcalCarbohydrates: 13gProtein: 37gFat: 51gSaturated Fat: 16gTrans Fat: 1gCholesterol: 113mgSodium: 1831mgPotassium: 859mgFiber: 4gSugar: 6gVitamin A: 2782IUVitamin C: 24mgCalcium: 322mgIron: 2mg
Keyword sandwich
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Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

Crab Cake Po' Boy

Oh, The Creamy Lettuce Mix!

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,  but honestly it’s not quite the same texture. Close, but not quite. Close enough in a pinch, I’d say.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy

Crab Cake Po’ Boy

Inspired by the Southern Po’ Boy Cookbook
his crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 1 serving
Calories 229 kcal

Equipment

Ingredients
  

For the po’ boy

  • 2 crab cakes cooked
  • 1 6 inch French bread
  • 3 slices tomato

For the lettuce mixture

Instructions
 

For the po’ boy

  • Cut the French bread in half horizontally.
  • Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  • Devour

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Notes

These are also great served on slider or small hamburger buns!

Nutrition

Calories: 229kcalCarbohydrates: 7gProtein: 2gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 415mgPotassium: 302mgFiber: 2gSugar: 4gVitamin A: 948IUVitamin C: 15mgCalcium: 34mgIron: 1mg
Keyword crab cakes, sandwich
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Po Boy Bread from the Bread Machine

This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.

I’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.

Po Boy Bread from the Bread Machine

Those Pretty Slits

To get the slits just right you need to use a very, very sharp knife. So I run it through my sharpener a few times. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly. I make sure my knife is crazy sharp before attempting it. If I don’t, the dough will tear as I drag my knife across the top of it. Then I’m destined for a loaf that’s not so pretty. Tastes the same. Just not so pretty.

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Feel The Force, Luke

This recipe calls for lukewarm water. That means you want it to be 98 F – 105 F. Not hotter. Not colder. And the yeast? Don’t use the jar or packet of yeast that’s been at the back of your fridge for 3 years. Check the date on it first. I had to. I admit it.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others! (And you have to use this bread when making my Cajun Muffuletta poboys!)

Also try my bread machine Italian herb bread.

Po Boy Bread from the Bread Machine

Po Boy Bread from the Bread Machine

Mike
This is my go-to po boy bread dough recipe from the bread machine. 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Bread
Cuisine American
Servings 1 loaf
Calories 1485 kcal

Equipment

Ingredients
  

For the glaze

  • 1 egg white
  • 1 teaspoon water

Instructions
 

  • Place ingredients into your bread machine in the order listed.
  • Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  • When the dough cycle is completed remove the dough to a lightly floured surface.
  • Roll the dough out into a rectangle that is approximately 16" x 12".
  • Roll up the dough along the long edge.
  • Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  • Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  • After about 30 minutes of rising preheat your oven to 425 F.
  • Uncover the bread and, using a very sharp knife, make a few 1/2″ deep slits along the top of the dough, about 2″ apart.
  • Whisk together the glaze ingredients and brush over the top of the dough.
  • Bake for 20 minutes.
  • Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  • Let cool slightly before slicing.

Notes

Use within a few days of baking.

Nutrition

Calories: 1485kcalCarbohydrates: 283gProtein: 53gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 3553mgPotassium: 541mgFiber: 12gSugar: 7gVitamin A: 195IUVitamin C: 1mgCalcium: 66mgIron: 4mg
Keyword bread, homemade, sandwich
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Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this deluxe andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.

Deluxe Andouille Po Boy

A Crazy Good Sandwich

I use the lettuce mixture on all of my po boys, not just this deluxe andouille po boy. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy. Well, for a bit anyways. Lettuce never lasts as long as you wish it would.

Oh, That Mustard!

I love Creole mustard. And for a while here Indianapolis I was able to buy it in my grocery store. I don’t know what happened, though. “Someone done lost there mind” is what I’d say. Now I can’t find it here. Fortunately, though, I got it on subscribe-and-save on Amazon. Whew.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy Version 2.0

Deluxe Andouille Po Boy

Based on a recipe from The Southern Po’ Boy Cookbook
I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine American
Servings 2 servings
Calories 1557 kcal

Equipment

Ingredients
  

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound andouille sausages cooked, halved (you can substitute smoked sausage)

Lettuce mixture

Instructions
 

  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

Notes

Can’t find andouille? You can substitute smoked sausage.

Nutrition

Calories: 1557kcalCarbohydrates: 116gProtein: 69gFat: 90gSaturated Fat: 25gTrans Fat: 1gCholesterol: 202mgSodium: 3461mgPotassium: 1015mgFiber: 6gSugar: 7gVitamin A: 306IUVitamin C: 6mgCalcium: 140mgIron: 11mg
Keyword sandwich, sausage
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Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy. This is a sandwich of beauty and flavor and… messiness!

I’ve had the belief that if a sandwich (or burger… really darned near anything) drips down the front of your arms when you take a bite, it’s a good sandwich. If you don’t need a 3″ high stack of napkins it’s not really a sandwich. It’s a dainty tea sandwich maybe. At best. Well, get out the napkins for this one because you’re going to need them!

Slow Cooker Beef Debris Po Boy

Messy. Like It’s Supposed To Be.

‘Debris’ refers to beef that is cooked and then cut into shreds and sauced. Heavily. In this case, I cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.

This isn’t complicated stuff here. It’s not meant to be. The ingredient list may seem long but when you look over it you’ll see that there’s nothing ‘weird’ on it. You might well have everything already on-hand. That’s what makes these sandwiches even better!

Patience. Tested.

The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

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I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beef,  spicy Italian, French dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy

Slow Cooker Beef Debris Po Boy

Based on a recipe from the Mar/Apr 2016 issue of Louisiana Kitchen & Culture
You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. Like this slow cooker beef debris po boy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course Main
Cuisine American
Servings 10 servings
Calories 604 kcal

Equipment

Ingredients
  

For the beef debris

For the sandwich build

  • 10 sub rolls toasted
  • mayonnaise to taste
  • lettuce sliced, to taste
  • tomato sliced, to taste
  • dill pickle to taste

Instructions
 

For the beef debris

  • Place 4 tablespoons of the flour into a large bowl.
  • Season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, coat the meat in the flour mixture.
  • Shake off excess then transfer to the hot oil and brown on all sides.
  • Transfer to a slow cooker set to low.
  • De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
  • Reduce heat to medium and add the onion and celery.
  • Cook 10 minutes or until starting to soften.
  • Add the garlic and cook another 2 minutes.
  • Stir in the tomato paste.
  • Add the remaining 2 tablespoons of flour and stir well.
  • Slowly stir in the beef broth.
  • Add the Kitchen Bouquet and onion and garlic powders, stir.
  • Add the dried pepper flakes, if using, and stir.
  • Pour mixture into the slow cooker and stir.
  • Cook 8 hours or until the beef is fall-apart tender.
  • Adjust seasoning.

For the sandwich build

  • Split the bread horizontally.
  • Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
  • Spoon in the meat mixture and devour.

Notes

Serve with a whole lot of napkins.

Nutrition

Calories: 604kcalCarbohydrates: 42gProtein: 43gFat: 29gSaturated Fat: 14gTrans Fat: 1gCholesterol: 125mgSodium: 839mgPotassium: 792mgFiber: 2gSugar: 7gVitamin A: 119IUVitamin C: 4mgCalcium: 64mgIron: 15mg
Keyword beef, crockpot, sandwich, slow cooker
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Andouille Po Boy

I had an out-of-this-world good andouille po boy from Chef Dan’s Southern Comfort food truck the other day. And ever since, for darned near every minute of the day, I’ve been jonesin’ for another. This time I made my own. A good po boy requires a good remoulade. I made a big batch of Chez John’s Kaw-Cajun Comeback sauce, but any good remoulade will do. Just make sure it’s got some kick to it. The fantastic flavor of andouille and the remoulade are the stars of this sandwich. A little heat and a little spice. Perfect.

Andouille Po Boy

The Messier, The Better

The best po boy drips when you eat it. All down the front of your arms, on your shirt, and all over the table, and best, onto your plate so you can sop up the drippings with the last piece of bread from the sandwich. Those drippings have everything good in them, from remoulade to sausage juice. Good eats. I’m not sure that the drippings aren’t my favorite part. You’re guaranteed to get every flavor in one taste.

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Also try my deluxe andouille po boy.

I love the taste of Andouille sausage. It’s not only great on a po boy, I like it in potatoes too.

Andouille Po Boy

Andouille Po Boy

Mike
The fantastic flavor of andouille and the remoulade are the stars of this sandwich. A little heat and a little spice. Perfect.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine American
Servings 2
Calories 673 kcal

Equipment

Ingredients
  

Instructions
 

  • Fry the sausage in a cast iron skillet until browned. If your sausage isn’t fatty enough you might have to add just a bit of oil, but don’t over do it.
  • Warm the bread if desired.
  • Top bread with the lettuce, pickles and tomatoes.
  • Add the cooked sausage and top with the remoulade.

Notes

If you can’t find andouille sausage you can substitute smoked sausage.

Nutrition

Calories: 673kcalCarbohydrates: 56gProtein: 34gFat: 34gSaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 1528mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 46IUVitamin C: 1mgCalcium: 59mgIron: 5mg
Keyword Cajun, sandwich
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Grilled Chicken Po Boy

The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself. Combine the tender, juicy flavorful chicken with some Kaw-Cajun Comeback sauce (or your favorite remoulade), fresh bread, lettuce, tomato and pickle and you have a sandwich you won’t soon forget.

Grilled Chicken Po Boy

Get Messy With it

I like to really load up on the remoulade sauce. The messier this grilled chicken po boy is, the better it is, is my motto. Plus, that remoulade sauce is fantastic. It has a nice kick to it. I always save that last little end bite of the bread for sopping up any juices that have accumulated on the plate. That’s the best bite of the entire dish right there. Everything in one big old delicious morsel!

If you’re not into messy go light on the remoulade. Or put some in a bowl on the side and dip the sandwich in it instead. Kinda like a French dip but oh so much better!

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Also try my very messy grilled chicken and gravy sandwiches.

Grilled Chicken Po Boy

Grilled Chicken Po Boy

Mike
The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Course Main
Cuisine American
Servings 2
Calories 9024 kcal

Equipment

Ingredients
  

For the chicken

For the po boy

Instructions
 

For the chicken

  • Pound the chicken out thin.
  • Place remaining ingredients into a blender and blend for 15 seconds.
  • Place chicken into a resealable baggie or container.
  • Add the marinade, Shake to coat and seal.
  • Refrigerate overnight.

For the po boy

  • Fire up your grill and grill the chicken, turning once, until done (175 F internal temperature).
  • Remove from grill and let rest 10 minutes then slice thin against the grain.
  • Warm bread if desired.
  • Top bread with chicken, then add the lettuce, tomato and pickles.
  • Add remoulade and enjoy!

Notes

I also like these served with mayonnaise instead of the remoulade.

Nutrition

Calories: 9024kcalCarbohydrates: 8gProtein: 1475gFat: 301gSaturated Fat: 85gTrans Fat: 1gCholesterol: 4149mgSodium: 4354mgPotassium: 24704mgFiber: 2gSugar: 5gVitamin A: 302IUVitamin C: 1mgCalcium: 373mgIron: 37mg
Keyword chicken, grilled, sandwich
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Smoked Pulled Pork Po Boy

One of my favorite things to throw on the smoker is a pork butt. Pulled pork is well worth the time it takes to make. I made a big batch of BBQ the other day. Now, usually, I’ll throw it on a bun with some BBQ sauce. Or I’ll even put it in a baked potato (soooo good!). This time, I went with a smoked pulled pork po boy.

Smoked Pulled Pork Po Boy

I Have To Have Slaw

You can pretty much throw anything on a smoked pulled pork po boy and it’ll be good, but start with good BBQ and you end up with a fantastic sandwich! And don’t forget the slaw. That coolness, that crunchiness, that’s what makes a good sandwich great. As does the messiness. A great sandwich makes a mess when you pick it up and take a bite. The juices have to run down your arm and onto your plate. Or into your lap. An ingredient here, an ingredient there will fall out onto your lap. You pick those up, get some of the juices from your plate on them, and into your mouth they go. Hey, I know it’s not pretty. It’s not supposed to be.

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Also try my slow cooker New Orleans roast beef po boy.

Smoked Pulled Pork Po Boy

Smoked Pulled Pork Po’Boy

Mike
Great po’boy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 160 kcal

Ingredients
  

  • 2 loaves French bread halved lengthwise
  • 1 cup Kaw-Cajun Comeback sauce or more, or your favorite remoulade
  • 1 pound pulled pork BBQ
  • 1 pound slaw mix broccoli slaw mix works great too!
  • 1 jar coleslaw dressing regular or Southern

Instructions
 

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don’t be shy with it, either.
  • Add the pulled pork.
  • Add the slaw.
  • Cut into each loaf into 3 sandwiches and serve.

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 33mgSodium: 466mgPotassium: 129mgFiber: 2gSugar: 13gVitamin A: 188IUVitamin C: 29mgCalcium: 68mgIron: 1mg
Keyword pulled pork, sandwich
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Kaw-Cajun Comeback Sauce

I put Kaw-Cajun Comeback sauce on just about anything. Po boys. Regular sandwiches (making them not just regular!). Wraps. Anything. Everything. I make a big squeeze bottle of this sauce and keep it on hand because it’s sooooo darned good and goes on darned near everything. I know I already said that but it’s true. It really does deserve to be used on everything.

Kaw-Cajun Comeback Sauce

One Winning Sauce

This recipe for Kaw-Cajun Comeback sauce comes from Chez John from Fat Johnny’s Front Porch. Do not omit the grated onion and garlic – they really make this sauce a keeper. If you cannot find Cajun Power Sauces where you are you can order them online. Although you can substitute other sauces, this sauce is best made with Cajun Power. It’s also fantastic on chicken wings.

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Here are some of our favorite uses for this sauce.

“Cheater” Popcorn Shrimp Po boy
Chicken Nugget Po Boy
Crunchy Tilapia Po Boy
Grilled Smoked Sausage Po Boy
Hamburger Po Boy
Roasted Black Pepper Shrimp Po Boy
Smoked Pulled Pork Po Boy
Taco Po Boy

Cheater Crispy Chicken Po Boy

Kaw-Cajun Comeback Sauce

Chez John
Put this sauce on every sandwich you make!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Sauce
Cuisine American
Servings 10
Calories 299 kcal

Equipment

Ingredients
  

Instructions
 

  • Whisk together all ingredients in a medium bowl.
  • Refrigerate for at least one hour before using.

Notes

Always stir again before serving.

Nutrition

Calories: 299kcalCarbohydrates: 5gProtein: 1gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 14mgSodium: 505mgPotassium: 95mgFiber: 1gSugar: 3gVitamin A: 165IUVitamin C: 6mgCalcium: 11mgIron: 0.4mg
Keyword Cajun, sauce
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Roasted Shrimp Po Boy

Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great! I used Chez John’s Kaw-Cajun Comeback sauce on my roasted shrimp po boy. You can also use your favorite remoulade, such as our spicy version. Of course, just a good ole mayonnaise works just fine too. Me, I prefer a spicy sauce on my po boys. And I do truly love po boys.

Roasted Shrimp Po Boy

Nothing Fancy. Just Deliciousness.

The star of the roasted shrimp po boy is of course the shrimp. So there’s no need to bury that great flavor with a lot of ingredients. This sandwich isn’t meant to be fancy. But it is ok if it’s a little messy. Sit down and enjoy, the shrimp are fantastic!

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Also try my grilled turkey po boys.

Roasted Shrimp Po Boy

Roasted Shrimp Po Boy

Mike
Roasting shrimp is a great way to bring out their flavor. And it’s really easy, too. Roast them and make a roasted shrimp po boy and you’ve got something really great!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine American
Servings 2
Calories 329 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 400 F.
  • Toss shrimp with oil and a pinch of salt and a little pepper.
  • Place on a non-stick baking sheet and cook 8-10 minutes or until pink and firm and cooked. Remove from oven.
  • Lightly toast the bread in the oven, if desired.
  • Slather both halves of the bread with the Comeback sauce.
  • Add shrimp, lettuce, tomato and top bread half and enjoy!

Notes

You can substitute mayonnaise for the Comeback sauce.

Nutrition

Calories: 329kcalCarbohydrates: 57gProtein: 19gFat: 3gSaturated Fat: 1gCholesterol: 91mgSodium: 831mgPotassium: 158mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 2mgCalcium: 97mgIron: 4mg
Keyword sandwich, shrimp
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