This Cajun Shrimp Po’Boy includes the full instructions for cornmeal crumbling and making the Remoulade sauce.

Cajun food is the southern style of food-based out of Louisiana and was founded by the 18th century settles that merges French. Spanish and West African influences.

The highlight is the shrimp and the homemade Remoulade sauce. They combine to create a spicy flavor and create many of the flavor profiles common with this cuisine. 

Recipe Directions

1. Remoulade Sauce

2. In a plastic zip lock bag add the Dijon mustard, Worcestershire sauce, Louisiana sauce, mayonnaise, horseradish sauce, vinegar, garlic, and Cajun seasoning. Mix together by squeezing together in the bag then put aside until needed.

3. Cajun Shrimp

4. In a shallow bowl add the cornmeal, flour, Cajun seasoning, and salt. Mix to combine evenly. In a second shallow dish add the whisked egg.

5. Preheat a flat top grill, griddle, or skillet and generously oil.

6. Take the shrimp dip in the egg, then the seasoned cornmeal.

7. Add more oil to the flat top grill then add the shrimp. Cook until starts to brown then flip. Be careful to monitor the shrimp so it doesn’t overcook. When cooked remove from the grill and add to the Po’Boy.

8. To Serve

9. Toast each roll if desired then construct the sandwich with thinly sliced lettuce, sliced tomato, and pickles. Top with the cooked shrimp. 

10. Cut the tip off a bottom corner of the bag containing the Remoulade sauce and squeeze to pipe out decoratively over the Shrimp Po’Boy. Serve while the shrimp is still warm.