Shrimp & Sausage Po’ Boys with Cajun Potato Salad
S5 E01 | Jews Can’t Handle Spice with Adam Ray, Cam Heyward, + Rich Eisen | Something's Burning
It’s a mixed bag when comedian Adam Ray, pro-athlete Cam Heyward, and sportscaster Rich Eisen swing by my New Orleans kitchen during Super Bowl week to sample a local fav – po’ boys! We also almost kill Adam with jalapenos, make Rich eat food outside his comfort zone, and load Cam up with some one-liners for next season’s defensive line.
Shrimp Po’ Boy
Ingredients:
- 2 lbs peeled and deveined shrimp
- 4 tbsp Cajun seasoning
- 1 cup buttermilk
- 2 tbsp creole mustard
- 1 tbsp hot sauce
- 2 large eggs
- 1½ cups flour
- 1½ cups cornmeal
- Generous pinch of salt
- Vegetable oil, for frying
- 4 loaves French bread
- Softened butter
- Shredded iceberg lettuce
- Sliced tomatoes
- Dill pickles
- Pickled veggies
- Jalapeños
Steps:
- Whisk 2 tbsp Cajun seasoning with mustard, hot sauce, buttermilk, and eggs. Add shrimp and marinate for 30 minutes.
- Mix flour, cornmeal, remaining 2 tbsp Cajun seasoning, and a generous pinch of salt in a bowl.
- Remove shrimp from marinade and dredge in flour mixture. Shake off excess.
- Fry in hot oil (375°F) for 2–3 minutes until golden brown. Drain on paper towels and season lightly with salt.
- Butter the bread and toast in a pan until golden.
- Assemble: add lettuce, tomato, pickles, pickled veggies, jalapeños, and shrimp. Drizzle with spicy remoulade and hot sauce.
Sausage Po’ Boy
Ingredients:
- 2 packs Zatarain’s Andouille smoked sausage
- 2 tbsp avocado oil
- 4 loaves French bread
- Softened butter
- Spicy remoulade (see below)
- Shredded iceberg lettuce
- Sliced tomatoes
- Dill pickles
- Pickled veggies
- Jalapeños
Steps:
- Split sausages lengthwise. In a skillet over medium-high heat, sear cut side down in avocado oil until golden. Flip and cook an additional 3 minutes.
- Butter and toast French bread until golden. Spread bottom half with spicy remoulade. Add lettuce, tomato, pickles, pickled veggies, jalapeños, and seared sausage. Drizzle top bun with remoulade and hot sauce.
Spicy Remoulade
Ingredients:
- ¾ cup mayonnaise
- ¼ cup creole mustard
- ¼ cup chopped dill pickles
- 1 tbsp sriracha
- 1 tsp creole seasoning
- 1 tbsp green onion (tops only)
Steps:
- Combine all ingredients in a bowl and stir until fully mixed.
Spicy Remoulade
- ¾ cup mayo
- ¼ cup creole mustard
- ¼ cup chopped dill pickles
- 1 tbsp sriracha
- 1 tsp creole seasoning
- 1 tbsp green onion (tops only)
Spicy Cajun Potatoes
Ingredients:
- 5 lbs Yukon potatoes, peeled and cubed
- 1 large yellow onion
- ½ lemon
- ½ tsp salt
- 8 hard-boiled eggs, chopped
- 1½ cups mayonnaise
- 1 cup dill pickle relish
- ½ cup yellow mustard
- 2 tbsp Cajun seasoning
- ¼ cup minced parsley
- Paprika, pepper to taste
Steps:
- Boil potatoes with onion and lemon until tender. Drain and cool. Discard onion and lemon.
- Combine eggs, mayo, relish, mustard, Cajun seasoning, and chopped onion. Mix with potatoes.
- Season with salt, pepper, and paprika. Top with parsley and serve chilled.