Incredible Shrimp Po Boy Sandwich Recipe - Creole Style
video description
Date: 2020-08-17
Related videos
Comments and reviews: 10
Tito
Not sure why the poboy is specified as creole style here. Poboys by default are creole sandwiches part of New Orleans creole cuisine. The cuisine of the greater New Orleans area is creole, meaning pertaining to New Orleans in this context. Its not part of cajun cuisine, as in that context Cajun cuisine would be more aimed at Acadiana, just west of greater New Orleans. Greater New Orleans is the main hub of creole identity, cuisine and heritage in Louisiana. Its all silly anyway if you ask me because Cajuns in Acadiana are Creoles as well, they just get singled out for some reason. Creole refers to the native born people and culture of south Louisiana, regardless of race, but in this context it means to the people and culture of the greater New Orleans area, while Cajun refers to the Acadian descendants and their culture, which in this context is mostly that of the area just west of New Orleans called Acadiana. It can be confusing for people that did not grow up in Louisiana. Heck, it can even be confusing for some that did, lol
reply
Not sure why the poboy is specified as creole style here. Poboys by default are creole sandwiches part of New Orleans creole cuisine. The cuisine of the greater New Orleans area is creole, meaning pertaining to New Orleans in this context. Its not part of cajun cuisine, as in that context Cajun cuisine would be more aimed at Acadiana, just west of greater New Orleans. Greater New Orleans is the main hub of creole identity, cuisine and heritage in Louisiana. Its all silly anyway if you ask me because Cajuns in Acadiana are Creoles as well, they just get singled out for some reason. Creole refers to the native born people and culture of south Louisiana, regardless of race, but in this context it means to the people and culture of the greater New Orleans area, while Cajun refers to the Acadian descendants and their culture, which in this context is mostly that of the area just west of New Orleans called Acadiana. It can be confusing for people that did not grow up in Louisiana. Heck, it can even be confusing for some that did, lol
reply
obaroya
For a good po boy, whether it be shrimp or oysters, I place egg whites or liquid from a can of chickpeas in a bowl. In another bowl, I add white cornmeal, a little flour, panko flour, granulated garlic, granulated onion, cayenne, white pepper, celery seed and a little salt and mix it up. Add 4 pieces of seafood in egg whites and then in the breading and toss. Remove and place on a rack atop a sheet pan. Repeat with the rest of your seafood. Split your baguettes, butter then and toast in oven. Shred cabbage and iceberg lettuce and mix together. Slice tomatoes thinly. Fry your seafood at 180C until golden brown. Spread mayo on both sides of your toasted baguette. Top bottom half with shredded greens and the top half with tomatoes. Top bottom half with as much seafood as you can, about 9-10 oysters or 10-12 shrimp. Top with Louisiana hot sauce. Top with top half. Cut in half on the diagonal and serve.
reply
For a good po boy, whether it be shrimp or oysters, I place egg whites or liquid from a can of chickpeas in a bowl. In another bowl, I add white cornmeal, a little flour, panko flour, granulated garlic, granulated onion, cayenne, white pepper, celery seed and a little salt and mix it up. Add 4 pieces of seafood in egg whites and then in the breading and toss. Remove and place on a rack atop a sheet pan. Repeat with the rest of your seafood. Split your baguettes, butter then and toast in oven. Shred cabbage and iceberg lettuce and mix together. Slice tomatoes thinly. Fry your seafood at 180C until golden brown. Spread mayo on both sides of your toasted baguette. Top bottom half with shredded greens and the top half with tomatoes. Top bottom half with as much seafood as you can, about 9-10 oysters or 10-12 shrimp. Top with Louisiana hot sauce. Top with top half. Cut in half on the diagonal and serve.
reply
Zachary
My touch on this was if you were going to do a Po boy its traditionally battered and always deep fried if you were going to do it the way you guys did I would have recommendedddd putting a shallow tray with a cooling rack on top of sheetray to put the shrimp on in convection oven so all sides crisp up without losing all the crispy exterior to the pan that youre flipping them in. Also remoulade is what it is supposed to be served with or cocktail sauce not basically ranch. xD
I have seen no southerner that eats it that way in my 23 years in the souther US XD family are from Alabama Louisiana/ Florida and I have been living in Texas cooking most recently and this is how I have observed it atleast lol
Still an awesome twist on the recipe and will be trying this with maybe pickled red onion and cabbage instead of fresh veg with lettuce and cocktail sauce
reply
My touch on this was if you were going to do a Po boy its traditionally battered and always deep fried if you were going to do it the way you guys did I would have recommendedddd putting a shallow tray with a cooling rack on top of sheetray to put the shrimp on in convection oven so all sides crisp up without losing all the crispy exterior to the pan that youre flipping them in. Also remoulade is what it is supposed to be served with or cocktail sauce not basically ranch. xD
I have seen no southerner that eats it that way in my 23 years in the souther US XD family are from Alabama Louisiana/ Florida and I have been living in Texas cooking most recently and this is how I have observed it atleast lol
Still an awesome twist on the recipe and will be trying this with maybe pickled red onion and cabbage instead of fresh veg with lettuce and cocktail sauce
reply
Knutt
While this sandwich does look good, Im confused as to why people recommended putting ranch on it. Im from the New Orleans area, and all the shrimp po boys Ive eaten are that nice, crusty French bread (crispy outside, soft inside, deep fried breaded shrimp (although many places also offer grilled, and then lettuce, tomato, and mayo (possibly ketchup, if youre so inclined. The shrimp and the bread are the stars of the show. Ive seen some comments mentioning remoulade, and while I dont recall ever eating a po boy made that way, Im sure there are places that do that. But the ranch recommendation mystifies me.
Edit: Also, the shrimp should be absolutely piled onto the sandwich. If made properly, it should be almost impossible to eat without some of the shrimp falling off.
reply
While this sandwich does look good, Im confused as to why people recommended putting ranch on it. Im from the New Orleans area, and all the shrimp po boys Ive eaten are that nice, crusty French bread (crispy outside, soft inside, deep fried breaded shrimp (although many places also offer grilled, and then lettuce, tomato, and mayo (possibly ketchup, if youre so inclined. The shrimp and the bread are the stars of the show. Ive seen some comments mentioning remoulade, and while I dont recall ever eating a po boy made that way, Im sure there are places that do that. But the ranch recommendation mystifies me.
Edit: Also, the shrimp should be absolutely piled onto the sandwich. If made properly, it should be almost impossible to eat without some of the shrimp falling off.
reply
Lisa
I dont know whether you guys read new comments on your older vids.
But. Cajun spice always includes cayenne. Its not an add in.
Mike. Wrong! Creole is same seasoning as Cajun, but was more upperclass. Creole foods used more expensive/proteins like prawns. Cajun uses proteins like sausages and ham.
Specifically andouille sausage and Tasso ham. The Cajuns (name from the French Arcadian trappers from Canada.
You guys really need to spend a week in New Orleans because there is nothing like Louisiana cuisine. And from there you could do little day trips into the bayous and explore real Cajun cuisine. Id like to see Ben learning how to make Real jambalaya. Bobby Flay failed in one of his throw downs.
reply
I dont know whether you guys read new comments on your older vids.
But. Cajun spice always includes cayenne. Its not an add in.
Mike. Wrong! Creole is same seasoning as Cajun, but was more upperclass. Creole foods used more expensive/proteins like prawns. Cajun uses proteins like sausages and ham.
Specifically andouille sausage and Tasso ham. The Cajuns (name from the French Arcadian trappers from Canada.
You guys really need to spend a week in New Orleans because there is nothing like Louisiana cuisine. And from there you could do little day trips into the bayous and explore real Cajun cuisine. Id like to see Ben learning how to make Real jambalaya. Bobby Flay failed in one of his throw downs.
reply
Perry
Soooo close! That was a great effort, but you forgot a major component of the creole poboy, the holy trinity, sauted onions, celery and bell peppers. What you fixed was a cajun poboy, most noticed by the romoulade sauce. Lots of folks mix them up, no worries. They are both off the hook awesome.
The most popular poboy is the probably the cheeseburger, 3 hamburger patties, 3 slices of processed cheese, mayo, and chopped (not shredded) lettuce. Ketchup optional. Yes, is pretty germaine, and is 100% artery clogging goodness, guaranteed to throw you into cardiac arrest by the 4th bite.
'Merica!
reply
Soooo close! That was a great effort, but you forgot a major component of the creole poboy, the holy trinity, sauted onions, celery and bell peppers. What you fixed was a cajun poboy, most noticed by the romoulade sauce. Lots of folks mix them up, no worries. They are both off the hook awesome.
The most popular poboy is the probably the cheeseburger, 3 hamburger patties, 3 slices of processed cheese, mayo, and chopped (not shredded) lettuce. Ketchup optional. Yes, is pretty germaine, and is 100% artery clogging goodness, guaranteed to throw you into cardiac arrest by the 4th bite.
'Merica!
reply
Bee
Arguably its just as hard to get beautiful avocados in London as it is in Edmonton, Canada, but Im equally as amazed and angered when I see flawless avocados opened every single time on Sorted videos because theres a 90% chance any avocado I buy here is going in the bin because its either rock hard and yellow inside or soft and black. Id love nothing more than to eat a gorgeous avocado every day but when theyre 1 in 10 that becomes a 30 a day habit. Aaarrrrrrgh
reply
Arguably its just as hard to get beautiful avocados in London as it is in Edmonton, Canada, but Im equally as amazed and angered when I see flawless avocados opened every single time on Sorted videos because theres a 90% chance any avocado I buy here is going in the bin because its either rock hard and yellow inside or soft and black. Id love nothing more than to eat a gorgeous avocado every day but when theyre 1 in 10 that becomes a 30 a day habit. Aaarrrrrrgh
reply
Amanda
This isn't quite the Po Boy a lot of people are familiar with, but personally I like it a bit better. It seems fresher and lighter than the traditional battered shrimp, and the inclusion of avocado looks really adds a nice, creamy, something to it. I lived in Louisiana for a couple of years, and although the cooking is amazing, it's also often very heavy. I really like this take on it a lot.
reply
This isn't quite the Po Boy a lot of people are familiar with, but personally I like it a bit better. It seems fresher and lighter than the traditional battered shrimp, and the inclusion of avocado looks really adds a nice, creamy, something to it. I lived in Louisiana for a couple of years, and although the cooking is amazing, it's also often very heavy. I really like this take on it a lot.
reply
Corinne
This should never ever be called a po-boy! Ranch on a po-boy is unheard of! An authentic po-boy usually comes 'dressed' - mayo, lettuce, tomato. So if you want to modify (your favorite thing to do, perhaps make a seasoned mayo (garlic mayo, spicy mayo, etc. Avocado? Cabbage? LAWD! This should NEVER be called a po-boy. #blasphemy
#nolagirl #notcajun #notapoboy
reply
This should never ever be called a po-boy! Ranch on a po-boy is unheard of! An authentic po-boy usually comes 'dressed' - mayo, lettuce, tomato. So if you want to modify (your favorite thing to do, perhaps make a seasoned mayo (garlic mayo, spicy mayo, etc. Avocado? Cabbage? LAWD! This should NEVER be called a po-boy. #blasphemy
#nolagirl #notcajun #notapoboy
reply
Serina
I recently attempted breading green tomatoes with polenta at my restaurant and it was an epic fail, the verdict was that the flavor was there but they turned hard. I used a fine ground fast cook brand and breaded them the day before, in hopes that the polenta would soften. Would it be better to give them the polenta crust immediately before frying?
reply
I recently attempted breading green tomatoes with polenta at my restaurant and it was an epic fail, the verdict was that the flavor was there but they turned hard. I used a fine ground fast cook brand and breaded them the day before, in hopes that the polenta would soften. Would it be better to give them the polenta crust immediately before frying?
reply
Add a review, comment
Other channel videos
