1/2 Po’boy & Cup Gumbo Recipe
Catfish or shrimp po’boy with a cup of seafood gumbo.
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Ingredients
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Po’Boy Sandwich
Seafood Gumbo
Method
Po’Boy Sandwich Preparation
- 1
Prepare the Fish/Shrimp
In a bowl, soak the catfish fillets or shrimp in buttermilk for about 30 minutes. This helps tenderize the seafood and adds flavor.
- 2
Coat the Seafood
In a shallow dish, combine cornmeal and Cajun seasoning. Remove the seafood from the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture until fully coated.
- 3
Fry the Seafood
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated seafood. Fry for about 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Assemble the Po’Boy
Slice the French bread in half lengthwise. Layer with lettuce, sliced tomato, and pickles. Add the fried seafood on top and close the sandwich.
Seafood Gumbo Preparation
- 5
Cook the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add diced onion, green bell pepper, and celery. Cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- 6
Add Sausage and Okra
Add sliced Andouille sausage and okra to the pot. Cook for another 5 minutes, allowing the sausage to brown slightly.
- 7
Simmer the Gumbo
Pour in fish stock or water, and add Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, stirring occasionally.
- 8
Add Shrimp and Serve
In the final 5 minutes of cooking, add the peeled and deveined shrimp. Once cooked, discard bay leaves. Serve the gumbo in cups over a scoop of cooked rice.
