Category: Creole

Authentic Shrimp Po’Boy (New Orleans)

Crunchy shrimp smothered in delicious remoulade sauce is a belly full of authentic NOLA flavored comforting satisfaction everyone will enjoy. This is a double fisted sandwich that is very tasty and full of quality moist and delicious shrimp. The remoulade sauce is absolutely perfect and you will be glad you decided to give this recipe a try. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the remoulade smooth flavors to complete the foodlicious experience. This recipe captures the essential flavors of an authentic Louisiana style Po’Boy that will have lips will be smacking as lightly toasted bread crunches from the hungry eaters as they enjoy this hearty selection..

This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Shrimp Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent remoulade sauce and juicy crunch filled shrimp make this sandwich a must try. Thanks for visiting and see you again soon.

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Shrimp 

In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.

In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix. 

Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture.

Transfer the shrimp to a plate/baking sheet.

Pour 3-4 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp.

Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp. 

Remoulade Sauce 

Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced.

Add the rest of the ingredients and blend until smooth.

Assemble 

Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce. 

Serve & Enjoy!

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Authentic Shrimp Po’Boy

Authentic Shrimp Po'Boy is a crunch filled double fisted sandwich that features a NOLA style 'slap yo mama good' Remoulade Sauce for a hearty meal everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, New Orleans
Servings 4
Calories

Ingredients
  

  • 2 lbs x-large or jumbo shrimp
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 3 tbsp (divided) cajun seasoning
  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal

Remoulade Sauce

  • 1 cup mayonnaise
  • ¼ cup chopped onions
  • ¼ cup green onions
  • ¼ cup chopped parsley fresh
  • 3 tbsp ketchup
  • 2 tbsp prepared horseradish
  • 2 tbsp dijon mustard
  • 2 tbsp creole mustard
  • 2 tbsp lemon juice
  • 1 tbsp hot sauce
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp ground cayenne pepper
  • 3 garlic cloves

Instructions
 

Shrimp

  • In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.
  • In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix.
  • Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture. Transfer the shrimp to a plate/baking sheet.
  • Pour 3 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp. Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp.

Remoulade Sauce

  • Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced. Add the rest of the ingredients and blend until smooth.

Assemble

  • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
  • Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce.

Serve & Enjoy!

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    Slow Cooker Roast Beef Po’Boy with Gravy

    Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

    This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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    Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

    Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

    Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

    Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

    Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

    In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

    Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

    Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

    Serve immediately. Dip the sandwich in the gravy and enjoy!

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    Slow Cooker Roast Beef Po’Boy

    This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
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    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Course Main Course
    Cuisine Creole
    Servings 6
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 3 lbs chuck roast
    • 4 cups unsalted beef broth
    • 4 tbsp butter
    • 2 tbsp olive oil
    • 2 tsp cajun seasoning
    • 2 tsp salt
    • 1 tsp pepper
    • 2 large sweet onions sliced
    • 2 bay leaves
    • 8 garlic cloves minced

    Cornstarch Mixture

    • 2 tbsp cornstarch
    • 2 tbsp water

    Other

    • French bread or Hoagie
    • shredded lettuce
    • sliced tomatoes
    • mayo
    • hot sauce

    Instructions
     

    • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
    • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
    • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
    • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
    • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
    • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
    • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
    • Pour 1-2 cups of gravy over the shredded meat and mix.
    • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
    • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

    Serve immediately. Dip the sandwich in the gravy and enjoy!

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      Cajun Sausage Pasta

      Buttery creamy Cajun Sausage Pasta is rich and delicious with just the right kick. The fettuccine is very filling and I love it in a thick sauce like this with brazed sausage that makes this pasta dish worth every bite. Quick and tasty this recipe anyone can make and everyone will enjoy. Serve with you favorite wine and fresh toasted French bread for an elegant meal worthy of most any occasion. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have Cajun Sausage Pasta for dinner tonight. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This dish is one of the best Cajun Sausage Pasta recipes you will find and I highly recommend you give it a try to see for yourself just how delicious it really is. Thanks for visiting and see you again soon.

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      Heat the pan to medium-high. Add 2 tbsp oil. Add sliced sausages and cook for 5-6 minutes or until seared on both sides. Remove sausages and set aside. Drain the grease.

      Turn down the heat to medium. Add onions and sauté for 2-3 minutes or until fragrant. Add garlic and cook for 30-45 seconds or until fragrant. Add 1 cup of pasta water and deglaze the bottom of the pan. Add tomato paste & cajun seasoning.

      Heavy whipping cream and mix everything together. Add grated Parmesan cheese and mix.

      Then mix in the cooked noodles until the are well coated with sauce.

      Add the seared sausages to the noodles.

      Mix.

      Season with salt & pepper as needed. Then remove from heat source.

      Serve & Enjoy!

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      Cajun Sausage Pasta

      Creamy Cajun Sausage Pasta is rich and absolutely full of delicious creole flavors.
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      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Main Course
      Cuisine American, Creole
      Servings 4
      Calories

      Ingredients
        

      • 8 oz Fettuccine noodles
      • 1 lb cajun sausage sliced
      • 2 tbsp olive oil
      • 1 ½ cups heavy whipping cream
      • ½ cup freshly grated Parmesan cheese
      • 2 tbsp tomato paste
      • 1 tbsp cajun seasoning
      • ½ onion chopped
      • 3 garlic cloves minced

      Instructions
       

      • Follow the instructions on the package for pasta cook time (al dente). Then reserve about 1 cup of the pasta water.
      • Heat the pan to medium-high. Add 2 tbsp oil. Add sliced sausages and cook for 5-6 minutes or until seared on both sides. Remove sausages and set aside. Drain the grease.
      • Turn down the heat to medium. Add onions and sauté for 2-3 minutes or until fragrant. Add garlic and cook for 30-45 seconds or until fragrant. Add 1 cup of pasta water and deglaze the bottom of the pan.
      • Add tomato paste, cajun seasoning, heavy whipping cream and mix everything together. Add grated Parmesan cheese and mix. Then mix in the cooked noodles until the are well coated with sauce.
      • Add the seared sausages to the noodles and mix.
        OR add half of the seared sausages and mix with the noodles. Then place the rest of sausages on the top of the noodles.
      • Season with salt & pepper as needed. Then remove from heat source.

      Garnish with Parmesan cheese. Serve and enjoy!

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        Cajun Seasoning

        Simple Cajun Seasoning that can be made using ingredients you likely already have in your kitchen. I prefer to make my own cajun seasoning because it is easy to personalize to your families preference and its not full of preservatives like some of the packets available at the store. Quick and tasty this was do it yourself seasoning recipe anyone can create and everyone will enjoy. I highly recommend you try this seasoning for any recipe you may have that calls for creole flavor and the made from scratch touch.

        Watch the video and follow the instructions below to have this Cajun Seasoning ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Mouthwatering authentic flavors that are perfect for any Cajun style recipe you wish to use it for. Thanks for visiting and see you again soon.

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        Ingredients

        Combine all the ingredients together and mix.

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        Cajun Seasoning

        Easy and delicious made from scratch Cajun Seasonings.
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        Prep Time 5 minutes
        Total Time 5 minutes
        Course Condiment
        Cuisine Creole
        Servings 1 cup
        Calories

        Ingredients
          

        • 3 tbsp smoke paprika
        • 2 tbsp salt
        • 1 ½ tbsp black pepper
        • 1 ½ tbsp garlic powder
        • 1 ½ tbsp onion powder
        • 1 ½ tbsp white pepper
        • 1 ½ tbsp dried thyme
        • 1 ½ tbsp dried basil
        • 1 ½ tbsp dried oregano
        • ½ – 1 tbsp ground cayenne pepper

        Instructions
         

        • Combine all the ingredients together and mix.
        • Store in an air tight container and save until ready to use.

        Enjoy!

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          Air Fryer Creole Potato Wedges

          Simply delicious easy to make Creole Potato Wedges are scrumptious and good to the last bite. This affordable and very easy to make selection is perfect when you are craving some good old Tater Wedges or you need a mouthwatering partner for that lunch time sandwich. Full of Creole flavors and moist crumbling textures this recipe is extremely budget friendly. Kids absolutely loves these Potato Wedges and the Air Fryer helps make the skin ever so crispy. My entire family loves this recipe and I recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a warm and fresh Creole Potato Wedge today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Potato Wedges go with a variety of items and can even be enjoyed as a stand alone snack. Thanks for visiting and see you again soon.

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          In a bowl: salt, pepper, paprika, garlic, onion, thyme, oregano, cayenne, and mix.

          Preheat the air fryer to 350°F. Clean potatoes and slice into wedges (8).

          Place potato wedges in a bowl. Add oil, hot sauce and mix well. Coat the potatoes with seasoning.

          Place the sliced potatoes in the air fryer basket. Make sure to space them apart being careful to not over crowd them.

          Air fry for 30 minutes (flip after 15 minutes). 

          Depending on the size of your air fryer, you may need to do this in multiple batches.

          Serve with remoulade sauce or your favorite dip.

          Enjoy!

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          Air Fryer Creole Potato Wedges

          Down right delicious Creole Potato Wedges.
          No ratings yet
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          Prep Time 5 minutes
          Cook Time 30 minutes
          Total Time 35 minutes
          Course Appetizer, Side Dish, Snack
          Cuisine American, Creole
          Servings 4
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 1 ½ lbs yukon gold potatoes about 4
          • 2 tbsp olive oil
          • 1 tbsp hot sauce
          • 1 tsp salt
          • 1 tsp paprika
          • ½ tsp black pepper
          • ½ tsp garlic powder
          • ½ tsp onion powder
          • ½ tsp dried thyme
          • ½ tsp dried oregano
          • ⅛ tsp ground cayenne pepper

          Instructions
           

          • Preheat the air fryer to 350°F.
          • In a bowl: salt, pepper, paprika, garlic, onion, thyme, oregano, cayenne, and mix.
          • Clean potatoes and slice into wedges (8). Place potato wedges in a bowl. Add oil, hot sauce and mix well. Coat the potatoes with seasoning.
          • Place the sliced potatoes in the air fryer basket. Make sure to space them apart being careful to not over crowd them. Air fry for 30 minutes (flip after 15 minutes). Depending on the size of your air fryer, you may need to do this in multiple batches.

          Serve with remoulade sauce or your favorite dip. Enjoy!

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            Homemade Remoulade Sauce

            Authentic smooth and delicious Homemade Remoulade is somewhere between a flavored mayonnaise and a Tatar sauce variant that is full of flavor on any budget. I love to smother a scratch-made Po Boy with a heaping serving of this mouthwatering sauce to take the lusciousness to the next level of taste satisfaction. Remoulade is a great mayo substitute or may be used as a condiment or dipping sauce and pairs very well with seafood, cold meats, and fried foods like French fries. I recommend you try it at least once to see for yourself how easy it is to make.

            Watch the video and follow the instructions below to have this tasty dip available in your home today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Check out my Beef Po Boy and cover it with this sauce and have yourself a NOLA time tonight. Thanks for visiting and see you again soon.

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            Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced.

            Add the rest of the ingredients and blend until smooth.

            Place sauce in an air tight container. Refrigerate up to 2 weeks.

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