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.
Cajun Shrimp
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.
Preheat a flat top grill, griddle, or skillet and generously oil.
Dip the shrimp in the egg, then the seasoned cornmeal.
Add more oil to the flat top grill then add the shrimp. Cook until the shrimp starts to brown then flip. Be careful to monitor the shrimp so it doesn’t overcook. When cooked remove from the grill.
To Serve
Toast each roll, if desired, then construct the sandwich with thinly sliced lettuce, sliced tomatoes, and pickles. Top with the cooked shrimp.
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.