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Spicy Creole Jeaux Poboy Recipe

Name: Leonard's Food Quarters Spicy Creole Jeaux Poboy Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Creole
Ingredients: 24 each large shrimp (peeled, deveined, tails off); 1.25 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tbs cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbs hot sauce (like Crystal or Tabasco); 3 tbs cold club soda or beer; 0.5 cups ice water; 1 tsp salt; 0.5 tsp black pepper; 6 cups vegetable oil (for frying); 0.5 cups mayonnaise; 1 tbs Creole mustard or Dijon; 1 tsp ketchup; 1 tbs lemon juice; 1 tsp Worcestershire sauce; 0.5 tsp cajun seasoning; 1 tbs finely chopped parsley; 2 tbsp finely chopped green onions; 0.5 tsp minced garlic; 0.5 tsp hot sauce; 0.25 tsp salt; 0.25 tsp black pepper; 4 each French sandwich rolls (soft, 8–10 inch, split); 2 cups shredded iceberg lettuce; 1 each ripe tomato (sliced); 0.5 cups dill pickle slices; 0.5 cups thinly sliced red onion

Inspired by Leonard's Food Quarters

Time1h

Serves4

Make Spicy Creole Jeaux Poboy Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Battered Fried Shrimp

24 each large shrimp (peeled, deveined, tails off)

1 1/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tbs Cajun seasoning

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tbs hot sauce (like Crystal or Tabasco)

3 tbs cold club soda or beer

1/2 cups ice water

1 tsp Celtic sea salt

1/2 tsp black pepper

6 cups vegetable oil (for frying)

Creole Remoulade

1/2 cups Mayonnaise

1 tbs Creole mustard or Dijon

1 tsp Ketchup

1 tbs ReaLemon lemon juice

1 tsp Original Worcestershire Sauce

1/2 tsp Cajun seasoning

1 tbs finely chopped parsley

2 tbsp finely chopped green onions

1/2 tsp minced garlic

1/2 tsp Hot sauce

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Pickled Veg & Assembly

4 each French sandwich rolls (soft, 8–10 inch, split)

2 cups shredded iceberg lettuce

1 each ripe tomato (sliced)

1/2 cups dill pickle slices

1/2 cups thinly sliced red onion

1/4 cups pickled jalapeños (sliced)

2 tsp unsalted butter (optional, for toasting rolls)

Finishing Seasoning

1 tsp Creole or cajun seasoning (for sprinkling)

2 each lemon wedges

Method

Battered Fried Shrimp

Prepare shrimp

Pat the peeled and deveined shrimp thoroughly dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper and set on a plate in the refrigerator while you make the batter.

Make batter

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Stir in 1 tablespoon hot sauce. Add 3 tablespoons cold club soda (or beer) and 1/2 cup ice water and whisk until a slightly thick, lump-free batter forms. The batter should coat the back of a spoon — add up to 2 tablespoons more cold water if too thick. Keep bowl chilled over an ice bath if possible to keep batter cold (crispier fry).

Heat oil

Pour about 6 cups vegetable oil into a large heavy pot or Dutch oven and heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches (do not crowd the pot), dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 3–4 minutes per batch, turning once if needed, until golden brown and cooked through. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining shrimp. Repeat until all shrimp are fried.

Season

Lightly sprinkle the fried shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and 1 teaspoon Creole/cajun seasoning while hot for extra flavor.

Creole Remoulade

While the shrimp fry, combine 1/2 cup mayonnaise, 1 tablespoon Creole mustard (or Dijon), 1 teaspoon ketchup, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Cajun seasoning, 1 tablespoon finely chopped parsley, 2 tablespoons finely chopped green onions, 1/2 teaspoon minced garlic, 1/2 teaspoon hot sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Whisk until smooth and adjust seasoning to taste — add more hot sauce for heat or more lemon for brightness. Refrigerate until ready to assemble.

Pickled Veg & Assembly

Prepare rolls and vegetables

If you like a toasty roll, lightly spread 1/2 teaspoon butter on each cut side of the 4 sandwich rolls and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Lay rolls open and spread about 1 tablespoon of the remoulade on each bottom and top half. Divide 2 cups shredded lettuce across the bottom halves (about 1/2 cup per sandwich). Place 4–5 fried shrimp per sandwich in a single layer (6 each if you prefer a larger filling), then add tomato slices, a few dill pickle slices, thin red onion, and a sprinkle of pickled jalapeños to taste.

Finish and serve

Sprinkle a pinch (about 1/4 teaspoon total) Creole seasoning across the sandwiches, squeeze a little lemon over the shrimp if desired, then close the sandwiches and press gently. Cut each poboy in half, serve immediately with extra remoulade and lemon wedges on the side.