Big Easy Poboy Combo Recipe

Prepare the shrimp

Pat the cooked shrimp dry with paper towels. In a bowl combine flour, cornmeal, 1 tsp Cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Toss shrimp in the mixture to lightly coat.

Cook the shrimp

Heat 1/4 cup (60 ml) vegetable oil in a heavy skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until golden and just heated through (cooked shrimp will be opaque). Remove shrimp to a plate lined with paper towel.

Cook the sausage

Slice andouille sausage into 1/4-inch rounds. In the same skillet add 1 tbsp butter and remaining 1/4 cup oil if needed. Add sausage slices and sauté over medium heat 3–4 minutes until browned and slightly crisp on edges. Remove and set aside with shrimp.

Make the remoulade-style sauce

In a small bowl whisk together mayonnaise, horseradish, hot sauce, lemon juice, and remaining 1 tsp Cajun seasoning. Taste and adjust hot sauce or lemon to preference.

Toast the bread

Cut each French loaf lengthwise leaving a hinge if desired. Spread 1/2 tbsp butter inside each loaf and place under a broiler or in a hot skillet to toast until lightly golden, 1–2 minutes.

Assemble the poboys

Spread a generous layer of remoulade on both sides of each toasted loaf. Layer shredded lettuce, tomato slices, cooked sausage, and shrimp evenly between the two loaves. Top with pickles and a sprinkle of sliced green onion if using. Close sandwiches and press gently. Cut each loaf into two servings if sharing.

Prepare potatoes

Wash and peel (optional) potatoes. Cut into 1/4-inch to 1/3-inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat thoroughly dry with towels.

Fry the potatoes

Heat oil in a deep skillet or pot to 325°F (160°C) if you have a thermometer. Fry potatoes in batches 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels.

Season the fries

In a small bowl combine paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. While fries are still hot, toss with the seasoning mixture to coat evenly. Serve alongside the poboys.

Serve sandwiches with lemon wedges on the side for squeezing over shrimp and sprinkle sliced green onions over the sandwiches or fries for added color and flavor.