Good Life, Good Food: Mardi Gras Shrimp Po Boy

Gear up for Mardi Gras with Chef Bud's cajun shrimp po boy! (KVII)

Mardi Gras Shrimp Po Boy

Your way to begin celebrating the coming of Mardi Gras this weekend! Nothing starts a weekend like a spicy treat!


  • 1 lb 36-40 Peeled and deveined shrimp
  • 1 ea 6-7 oz cod fillet, filleted again
  • ¾ C cornmeal
  • ¾ C flour
  • 1 Tblspn McCormick Bayou Cajun Seasoning
  • 1 tspn kosher salt
  • 2 ea eggs beaten
  • 3 C shredded lettuce or cabbage
  • 2 ea roma tomatoes, sliced ¼ inch thick
  • 4 ea French rolls, or one French loaf divided

For the remoulade:

  • ¼ C Creole mustard
  • 1 ¼ C mayo
  • 2 tspn horseradish
  • 1 tpsn vinegar
  • 1 Tblspn garlic, minced
  • 1 Tblspn McCormick smoked paprika
  • 1 tspn McCormick Bayou Cajun Seasoning
  • 1 tspn Tabasco or any hot sauce


Mix all the ingredients for your remoulade sauce together in a bowl and set aside to let the flavors marry into an incredible blend of flavors for yo Po Boy!

In a pan for frying, fill the bottom with oil from ¼ to ½ inch. Heat over medium high heat. Drop just a pinch of flour in when it seems warm. If the flour sizzles when you drop it in, we are ready!

Mix your cornmeal, flour, Bayou Seasoning and salt in a large bowl. Dredge your shrimp, cod fillets in the eggs, then into the flour mixture. Remember use one hand for the wet eggs, and one for the dry mix. Shake of excess flour cornmeal mixture and fry until golden brown. About 2 minutes total. Set the shrimp and cod on paper towels to drain.

Slice your French roll almost through and spread your remoulade sauce on both sides top and bottom. Lay down a layer of your shredded lettuce on the bottom of the roll. Next lay a cod fillet followed by some of your fried shrimp. Lay 3-4 tomatoes over the top of the shrimp. Press the top down on the bottom compressing the sandwich a little.

Serve your po boy hot, with your favorite adult beverage and maybe some more hot sauce! Enjoy Cajun style!

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