Cajun Po Boy's #america. The best Cajun cuisine this side of the Pontchartrain! Authentic gumbo just like grandma use to make. We feature seafood gumbo, chicken and sausage gumbo, red beans and rice and of course Jambalaya, bayou style.
Serve with my New Orleans Beignets, Seafood Gumbo or Shrimp Etouffee for a truly creole inspired meal!
Cajun Fried Chicken Po' Boys with Spicy Remoulade Sauce are a true New Orleans favorite, and the perfect way to celebrate Mardi Gras!
Cajun Fried Chicken Po' Boys with Spicy Remoulade Sauce These Cajun Fried Chicken Po' Boys are a real New Orleans treat!
You can cook Cajun Po Boy's #america using 14 ingredients and 9 steps. Here is how you cook that.
Ingredients of Cajun Po Boy's #america
- Prepare of Choice Meats:.
- It's 1/4 lb of catfish/White Fish or 6-8 Large Shrimp(peeled/remove tails) or you can use already breaded fish or shrimp.
- You need of Slaw Mixture:.
- Prepare 2 of Broccoli slaw- 3 cups.
- You need 2 tbsp of Lime or Lemon Juice.
- You need 1 tsp of Splenda sweetner.
- You need 1 tsp of kosher salt.
- Prepare 1/2 tsp of ground black pepper.
- You need of Dressing Spread:.
- Prepare 1 1/4 cup of Hellmanns Mayonaise.
- Prepare 1 tsp of Louisiana hot sauce.
- Prepare 1/2 tsp of garlic powder.
- You need 1/2 tsp of Slap-Ya-Mama Cajun Seasoning.
- Prepare 4 of hard sub or hoagy rolls.
Mission Statement Located on the Outskirts of Milton, Po Boys Creole, will transport you to the streets of New Orleans. Come join us in our small town, award winning restaurant where we say 'Make Gumbo, Not War' and see for yourself if this hole in the wall is really the talk of the town. The difference between a real po-boy and an imposter is all in the bread, and Bayou Cajun Seafood, Po'boys, & Pho really nails that authentic New Orleans "poor boy" bread. Had a great oyster po-boy today—the best I've had in Pensacola in a very long.
Cajun Po Boy's #america instructions
- In a large bowl, combine cornmeal, flour, salt & black pepper, and thyme...set aside....
- Dip fish or shrimp in egg mixture ; then into the flour mixture; repeat dipping 2x.. then fry for 3 minutes and drain on paper towels..
- In a medium bowl mix together slaw, lime or lemon juice, salt & black pepper and splenda sweetener. Also set aside..
- In a small bowl mix together mayonnaise, hot pepper sauce, garlic powder, and Cajun seasoning...Set aside....
- Split hoagy, hard or sub roll...then spread both sides of roll with some melted butter & garlic powder...then stick roll into a 250° preheated oven and bake for 5 minutes......."Always make This sandwich with crackling crusted bread....".
- Spread mayonnaise mixture on both sides of roll..
- Lay choice meat on bottom of roll..
- Top meat with slaw..
- Then put the top half of roll on and Cut In half diagonally and serve....hope you enjoy!.
It's Not Fast Food- It's Good Food, Fast. At C'est Si Bon, you will experience the culinary delights of owner Ken Mills's creations. While owning and operating as the executive chef of his famous New Orleans restaurants, Ken discovered a knack for blending various seasonings to make his own unique combination of Cajun flavors his patrons love; he even makes his own dressings for sale in the. We look forward to seeing you soon! Shrimp Po Boy Recipe with Cajun Remoulade Celebrate Mardi Gras this year with a classic New Orleans sandwich.
