Cup & A Half Poboy Recipe
Cup of Gumbo -OR- Lobster Bisque w Half Poboy.
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Ingredients
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Gumbo or Lobster Bisque
Poboy
Method
Gumbo or Lobster Bisque
- 1
- 2
Add Garlic and Sausage
Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes until the sausage is browned.
- 3
Combine Ingredients
Add the okra, canned diced tomatoes, chicken broth, Cajun seasoning, and bay leaves. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- 4
Add Shrimp
For gumbo, add the shrimp and cook for an additional 5 minutes until they are pink and cooked through. For Lobster Bisque, add the cooked lobster meat and heavy cream, stirring well. Simmer for another 5 minutes.
- 5
Season and Serve
Remove the bay leaves, taste, and season with additional Cajun seasoning or salt as needed. Serve hot in a cup.
Poboy
- 6
Prepare the Bread
Slice the French bread lengthwise without cutting all the way through, creating a pocket for the filling.
- 7
Add Condiments
Spread mayonnaise evenly inside the bread pocket. Add shredded lettuce, sliced tomato, and pickles.
- 8
Fill with Gumbo or Lobster Bisque
Spoon the gumbo or lobster bisque mixture into the bread pocket, making sure to fill it generously.
- 9
Add Hot Sauce
Drizzle hot sauce on top to taste, then close the sandwich.
- 10
Serve
Cut the poboy in half and serve alongside the remaining gumbo or lobster bisque.
