Half & Half Recipe
1/2 Po’boy (your choice of the above) and gumbo.
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Ingredients
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Po'boy
Gumbo
Method
Po'boy Preparation
- 1
Prepare the Shrimp or Oysters
In a bowl, soak the shrimp or oysters in buttermilk for about 30 minutes.
- 2
Coat the Seafood
In a separate bowl, mix cornmeal and Cajun seasoning. Dredge the soaked seafood in the cornmeal mixture until well coated.
- 3
Fry the Seafood
In a large skillet, heat vegetable oil over medium-high heat. Fry the coated shrimp or oysters in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Po'boy
Slice the French bread in half and fill with fried seafood. Top with shredded lettuce, sliced tomato, and pickles.
Gumbo Preparation
- 5
Cook the Sausage and Chicken
In a large pot, cook the sliced Andouille sausage over medium heat for about 5 minutes until browned. Add the diced chicken and cook until no longer pink.
- 6
- 7
Add Broth and Seasonings
Pour in the chicken broth and add okra, cayenne pepper, thyme, bay leaves, salt, and black pepper. Bring to a boil.
- 8
Simmer the Gumbo
Reduce the heat and let the gumbo simmer for about 30 minutes, stirring occasionally.
- 9
Serve the Gumbo
Remove bay leaves and serve hot, garnished with chopped green onions.
