I have moments when I just need a taste of New Orleans and there’s nothing better than tasting shrimp on a fresh baked baguette. If you have no idea what I’m talking about let me introduce you to a classic taste of New Orleans – The Shrimp Poboy Sandwich.
If you’re looking for a casual weekend meal that’s full of flavor, this Shrimp Poboy sandwich recipe with remoulade sauce will fill the bill.
The Shrimp Poboy is a great tasting sandwich that’s as traditionally NOLA (New Orleans Louisiana) as crawfish and Étoffee. You can make a Poboy sandwich with crawfish or catfish too, but my absolute favorite is shrimp.
A little Poboy history
The poboy sandwhich originated in New Orleans, Louisiana in 1929 by Bennie and Clovis Martin, former streetcar workers who opened a restaurant. The Martin brothers created the sandwich as an affordable way to feed the striking transit workers for free as a way of supporting the “poor boys” during the strike.
Popularity of the poboy sandwich increased during the years of the depression because a family could be fed cheaply from it. Today, the poboy sandwich is made in many varieties. It has become a staple menu item in restaurants throughout the south.
I love a poboy sandwich and I’m getting excited just thinking about it. The only question I usually have is – Do I want my shrimp poboy grilled or fried?
Here’s my Shrimp Poboy recipe to get your poboy on. It’s full of New Orleans flavor and it does not disappoint. I hope you love it as much as I do!
Shrimp Poboy Recipe & Remoulade Sauce Recipe
This is what you’ll need:
- One pound shrimp makes 2 sandwiches ( I use large shrimp)
- 2 baguettes or hoagie rolls
- Garlic (minced)
- Creole Seasoning
- Salt & Pepper
- Elle’s cajun sauce (remoulade sauce recipe is below)
- Lettuce and tomatoes
This remoulade sauce recipe is the secret to the sandwich; it adds another layer of flavor.
You can make other varieties of the poboy sandwich. Popular choices are catfish, fried oysters, soft shell crabs and crawfish (boiled or fried).
Here’s the recipe for the sauce I use on the bread:
As a bonus here’s a drink recipe to help you enjoy your evening at home.
until next time …