Po' Boys with Remoulade: A Summer Picnic Sensation

There’s nothin’ like a po’ boy to spice up your summer picnic on! This New Orleans classic features crispy fried shrimp piled high on crusty French bread, slathered with a tangy remoulade sauce. Perfect for a sunny day outdoors, this sandwich brings the bold flavors of the bayou to your table. Whether you’re fryin’ fresh shrimp or mixin’ up a quick sauce from Creole.net, these po’ boys are a must-have for your next gatherin’. Let’s stack those flavors, y’all!

Ingredients

For the Shrimp:

• 1 pound Louisiana Select 21-25 P&D Shrimp 1lb – Larger Gulf shrimp for a hearty bite
• 1 cup cornmeal – For that crunchy coat
• ½ cup flour – For the breadin’ base
• 1 teaspoon Slap Ya Mama Hot Blend Cajun Seasoning 8oz – A fiery Cajun mix with cayenne and black pepper for bold heat
• 1 teaspoon Cajun’s Choice Blackened Seasoning 6.5oz – Smoky and peppery for a blackened crust
• Vegetable oil – For fryin’ (enough for 2 inches in a pot)

For the Remoulade:

• ½ cup Louisiana Fish Fry Remoulade Sauce 10.5oz – Creamy and tangy with Cajun spices
• 1 teaspoon Crystal Hot Sauce 12oz – For a zesty boost

For Assembly:

• 4 Leidenheimer French Bread 32oz rolls – Split lengthwise for authentic po’ boy texture
• Lettuce, tomato, pickles – Fresh toppin’s
• Camellia Red Kidney Beans 1lb – For a side of red beans (optional)

Instructions

Step 1: Prepare the Shrimp

1. Mix cornmeal, flour, Slap Ya Mama Hot Blend Cajun Seasoning, and Cajun’s Choice Blackened Seasoning in a bowl.
2. Coat shrimp in the mixture, shakin’ off excess.
3. Heat oil to 350°F in a deep pot, fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.

Step 2: Make the Remoulade

1. In a small bowl, combine Louisiana Fish Fry Remoulade Sauce with Crystal Hot Sauce, stirrin’ well for a tangy, spicy spread.

Step 3: Assemble the Po’ Boys

1. Spread remoulade generously on the inside of each Leidenheimer French Bread roll.
2. Layer fried shrimp, lettuce, tomato, and pickles.
3. Serve with a side of red beans made from Camellia Red Kidney Beans (cook with onions and spices for authenticity).

Tips for the Best Po' Boys

• Keep oil hot to avoid soggy shrimp – fry in small batches.
• Toast rolls lightly for extra crunch.
• Add roast beef or oysters for a po’ boy twist.
• Prep red beans ahead for a quick side – simmer with garlic and bay leaves.

Stock Up for Your Po' Boys

From Creole.net’s seafood, seasoning, and pantry categories:

• Louisiana Select 21-25 P&D Shrimp 1lb – Plump Gulf shrimp
• Slap Ya Mama Hot Blend Cajun Seasoning 8oz – Spicy Cajun heat
• Cajun’s Choice Blackened Seasoning 6.5oz – Smoky crust
• Louisiana Fish Fry Remoulade Sauce 10.5oz – Tangy remoulade base
• Crystal Hot Sauce 12oz – Zesty kick
• Leidenheimer French Bread 32oz – Authentic rolls
• Camellia Red Kidney Beans 1lb – For a hearty side

Enjoy Your Po' Boys with Remoulade!

These po’ boys are a summer picnic dream, packin’ crispy shrimp, tangy sauce, and that New Orleans soul into every bite. Whether you’re fryin’ fresh or servin’ with red beans, it’s a taste of the bayou that’ll have everyone comin’ back for more. So fire up the fryer, grab your bread, and let the good times roll, y’all!