In a small bowl, combine mayonnaise, Creole or Dijon mustard, lemon juice, hot sauce, paprika, minced garlic, chopped green onion, Worcestershire sauce, pickle relish, salt and black pepper. Stir until smooth and well combined.

Taste and adjust seasoning: add more hot sauce for heat, more lemon for brightness, or more relish for tang. Chill in refrigerator while preparing the rest of the meal to let flavors meld (at least 15 minutes).

Red Beans & Rice (Side)

Sauté aromatics and sausage

Heat a medium pot or Dutch oven over medium heat. Add sliced andouille and cook until browned, about 4 minutes. Remove and set aside, leaving 1 tablespoon fat; add diced onion, celery and green bell pepper and sauté in the rendered fat (or 1 tbsp oil) until softened, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook beans

Return sausage to the pot with the soaked, drained red beans. Pour in 3 cups chicken or vegetable broth, add bay leaf, thyme, cayenne, salt and black pepper. Bring to a simmer, then reduce heat to low and cover. Simmer gently until beans are tender, 1 to 1 1/4 hours (check and stir occasionally; add splashes of water or broth if it gets too thick).

Finish and serve

When beans are creamy and tender, remove bay leaf. Mash a cup of beans lightly against the side of the pot with a spoon to thicken the mixture if desired. Stir in browned sausage, adjust seasoning. Serve spooned over hot cooked long-grain white rice and garnish with chopped parsley.

Cajun Shrimp Po' Boy (Main Sandwich)

Prepare shrimp

Pat shrimp dry with paper towels. In a shallow bowl combine buttermilk and 1/4 tsp salt. In another shallow bowl whisk together 3 tbs flour, 3 tbs cornmeal, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper to make the seasoned dredge.

Coat and fry shrimp

Dip each shrimp into the buttermilk, then dredge in the seasoned flour/cornmeal mixture, pressing to adhere. In a large skillet heat about 1 cup vegetable oil over medium-high until shimmering and about 350°F (a piece of bread should brown in ~30 seconds). Fry shrimp in batches in a single layer until golden and crisp, 1.5–2 minutes per side depending on size. Remove to a paper-towel-lined plate and lightly season with a pinch of salt.

Assemble sandwiches

Slice rolls lengthwise (leave a hinge if desired) and lightly toast them in a hot dry skillet or under a broiler for 1–2 minutes. Spread a generous layer of Creole remoulade on both sides of each roll. Layer shredded lettuce and tomato slices on the bottom, top with a portion of hot fried shrimp, and finish with a squeeze of lemon and a sprinkle of chopped parsley. Close and serve immediately.

Cajun-Style Vegetable Sides & Garnish

While beans simmer and shrimp fry, melt 2 tbs butter in a skillet over medium heat. Add 1 clove minced garlic and sliced okra (if using) and sauté until tender and slightly browned, 4–6 minutes. Season lightly with salt, pepper and a pinch of cayenne for additional heat.

Plate the po' boys with a spoonful of red beans over rice on the side, the sautéed okra, lemon wedges and a sprinkle of chopped parsley for garnish.