There are many delicious cuisines I enjoy and luckily, since I live in Louisiana, one of my favorites is Cajun food! The spicier, the better! PoBoys, a traditional submarine type sandwich in Louisiana, are served in almost every restaurant here. They are filled with roast beef with gravy and many different types of seafood. My favorites are Fried Oyster PoBoys and Blackened Shrimp PoBoys. Ava and I recently had lunch at a deli we love, McAlister’s Deli. They now have Blackened Shrimp PoBoys on their menu! Of course I had to order one! I usually get their Choose 2 option, with half a sandwich and either a cup of their Chicken Tortilla soup or half of a Tuna Salad. The portions are huge and it’s enough for Ava and I to share and have some left over! They top their PoBoy with coleslaw and remoulade sauce and I loved how the sweet, crunchy slaw tamed the spice of the creamy remoulade.

The perfect messy but good sandwich! I just knew I had to recreate it at home!

Ava loves pickles and McAlister’s always hooks her up!

The Cajun Shrimp PoBoy and Tuna Salad combo at McAlister’s is my fave!

Print Recipe

Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade

Makes 2 Po-Boys

Ingredients

For the Poboy:

1 lb medium or large shrimp peeled, deveined, and tails removed
Loaf of thin French bread split lengthwise and then cut in half
2 1/2 tbsp blackened seasoning
1 tbsp oil
4 tbsp butter 2 tbsp melted
4 leaves of lettuce
1/2 large tomato sliced
1 tsp garlic powder or to taste

For the Cajun Remoulade:

1/2 cup mayo
1 tbsp hot sauce
1 tbsp horseradish
1 tbsp dijon mustard
1 tbsp pickle relish
1 dash cayenne

For the sweet slaw:

1 bag coleslaw salad mix
1/2 cup mayo
1/3 cup sugar
1/4 cup buttermilk
2 1/2 tbs lemon juice
1 1/2 tbs apple cider vinegar
salt/pepper to taste

Instructions

For the poboy:

Preheat oven to 350 degrees. Place sliced bread on a baking sheet, face up.
Brush with melted butter and sprinkle with garlic powder. Bake until toasted about 5 minutes.
In a large bowl add peeled shrimp, toss with oil, and add blackened seasoning. Mix well.
In a skillet (I like to use my cast iron) melted 2 tbsp butter over med high heat and add shrimp.
Cook for about 2 minutes.
Stir shrimp and cook the other sides for another minute or two until cooked through.
To assemble the sandwich:
lay two leaves of lettuce on toasted bread and top with two or three slices on tomato.
Add a few scoops of shrimp, piling high.
Top with a few heaping spoonfuls of coleslaw (you will have extra slaw- I like to serve on the side too!)
Top with remoulade and toasted top of bread. Repeat with remaining bread.

For the slaw:

Whisk together all slaw sauce ingredients in a bowl and pour on top of coleslaw mix.
Taste and add additional salt and pepper, if needed.
Refrigerate until ready to serve.