Mardi Gras, French for “Fat Tuesday” (Caryn for “let’s eat everything Cajun”), is the practice of celebrating the last night of indulgence by eating richer, fatty foods before the traditional fasting of the Lenten season. This recipe was created with both of these traditions in mind and is sure to make you feel like la reine (the queen) or le roi (the king) of Mardi Gras!
So, get to fixin’ and laissez les bons temps rouler!! (or – for those who don’t feel like googling it) let the good times roll!!
Shrimp Po Boy w/ Cajun Slaw & Remoulade
1 lb. raw shrimp, peeled and de-veined
4 six inch French rolls
1 bunch chard or cabbage, rinsed, dried, and shredded
½ cup real mayo
4 tablespoons Dijon mustard
2 teaspoons horseradish
2 teaspoons finely chopped pickles plus a little pickle juice
Salt – to taste
Pepper – to taste
Garlic Powder – to taste
Cajun seasoning – to taste
Lemon – to taste
2 tablespoons oil, any kind will do
First make your remoulade: Whisk to combine the mayo, mustard, horseradish, pickles, pickle juice, pepper and Cajun seasoning. Cover and refrigerate until ready to use.
Next, make the slaw: Combine the shredded chard or cabbage, oil, lemon juice and a dash of Cajun seasoning. Toss to combine and set aside.
Cook the shrimp: Toss shrimp with salt, pepper, and Cajun seasoning. Heat skillet over medium high heat and add about a tablespoon of oil. Sauté the shrimp for about 4 minutes on each side or until they are pink and opaque. Remove from heat when done.
Assemble: Split the rolls lengthwise and lightly toast in a skillet. Spread each side of the toasted roll with remoulade, top with shrimp and slaw.
Enjoy! Feel free to double the remoulade if, like me, you like things extra saucy