Shrimp and Andouille Po Boy Recipe

Another Louisiana classic is no other than the Po Boy! It’s served in a submarine sandwich-like bread known as the New Orleans. This sandwich is filled by either roasted beef or fried seafood. So if you’re in search of an elegant sandwich to bring with you as a snack to the beach or if you want to serve something classy at a boat party, you can ever go wrong with the Po Boy. Rich and smoky, sweet and spicy flavors are what you’ll get with each bite.

Shrimp and Andouille Po Boy Recipe

How To Make Shrimp and Andouille Po Boy

A seafood extraordinaire sandwich that's filled with delicious fried shrimp and sausages. This shrimp po boy recipe is truly a southern treasure.

Prep: 20 mins
Marinate: 15 mins
Cook: 15 mins
Total: 50 mins
Serves:

Ingredients

  • 1 French baguette, about 24-inches long
  • 1 lb shrimps, preferably 16 to 20 count, peeled and deveined
  • 1 lb Andouille sausage, sliced at an angle ⅛-inch thick
  • 2 tbsp olive oil, add more as needed
  • 1 tbsp smoked paprika
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp chili powder

For Tomato and Onion Salad:

  • 8 oz tomatoes, deseeded and sliced thinly
  • 6 oz red onions, sliced thinly
  • 3 tbsp olive oil
  • tbsp red wine vinegar
  • tbsp horseradish, prepared
  • salt and ground black pepper , to taste

For Hot Remoulade:

  • 1 cup mayonnaise
  • 3 tbsp whole grain mustard
  • 2 tbsp pickle relish
  • 2 tbsp ketchup
  • 2 tbsp hot sauce, of your choice
  • 2 tbsp pickle juice, or lemon juice
  • 1 tbsp green onions, minced
  • 1 tsp garlic
  • ½ tsp cayenne pepper
  • salt and ground black pepper, to taste

For Assembly:

  • romaine lettuce
  • pimientos, drained and sliced thinly

To Serve:

  • 1 cup potato fries, or potato chips

Instructions

  1. Combine all ingredients for the hot remoulade in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.

  2. Assemble your tomato and onion salad next by combining all ingredients in a bowl. Stir to evenly incorporate, then adjust seasoning to taste. Set aside.

  3. In a large mixing bowl, combine your shrimp, paprika, salt, cayenne and black peppers, onion powder, and chili powder. Toss to combine, then set aside to marinate briefly for at least 15 minutes.

  4. Heat up a skillet with oil over medium heat. Add your sausages & saute until golden brown, roughly 10 minutes. Drain your sausages and set them aside in a warm area.

  5. Using the remaining oil in the skillet (you can add more as necessary), saute your shrimp for roughly 5 to 7 minutes until fully cooked. Set aside.

To Assemble:

  1. Slice the baguette lengthwise but leave it hinged. Spread roughly 3 tablespoons of remoulade on both sides of the bread.

  2. Place roughly 1 cup of lettuce leaves lengthwise, followed by roughly 1 cup of pimiento strips.

  3. Next, place roughly ½ pound each of sausages and the shrimp.

  4. Lastly, place roughly 5 tablespoons of the tomato and onion salad on top of your proteins.

  5. Divide your po boy accordingly and serve with potato chips or fries.

Nutrition

  • Sugar: 10g
  • :
  • Calcium: 148mg
  • Calories: 1746kcal
  • Carbohydrates: 84g
  • Cholesterol: 158mg
  • Fat: 138g
  • Fiber: 10g
  • Iron: 7mg
  • Monounsaturated Fat: 56g
  • Polyunsaturated Fat: 44g
  • Potassium: 1333mg
  • Protein: 43g
  • Saturated Fat: 30g
  • Sodium: 3900mg
  • Trans Fat: 1g
  • Vitamin A: 2382IU
  • Vitamin C: 31mg
Nutrition Disclaimer
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