- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup thinly sliced miniature sweet red peppers
- ½ cup sliced green onion
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- ¾ teaspoon kosher salt
- 3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
- 3 tablespoons olive oil (we used extra-virgin olive oil)
- 3 tablespoons fresh lemon juice
- 3 pounds jumbo fresh shrimp, peeled and deveined
- 4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into 8-inch portions)
- Rémoulade sauce
- 1 ½ cups mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon minced green onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh lemon juice
- 3 teaspoons Creole seasoning (we used Zatarain’s)
- 2 teaspoons hot sauce (we used Frank’s RedHot Original)
- Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
- Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
- Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
- Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
- Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.
All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.
We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.
We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.
Take care everybody !