Shrimp Po’Boys with Creole Rémoulade

Willy likes Shrimp and Po'Boys - What can be better than to combine the two together.  Willy hopes you like this recipe.  Sounds Great.

Serves: 6
Prep time: 20 minutes
Grilling time: 3 to
5 minutes
Special equipment:
perforated grill pan

Rémoulade
½ cup mayonnaise
2 tablespoons Creole or Dijon
mustard
2 tablespoons sweet pickle relish
1 tablespoon prepared
horseradish
2 teaspoons minced fresh
tarragon leaves
1 teaspoon minced garlic
½ teaspoon hot sauce
½ teaspoon sweet paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 pounds large shrimp (21/30
count), peeled and deveined,
tails removed
2 tablespoons extra-virgin
olive oil
1 tablespoon Creole seasoning
6 soft French sandwich rolls,
split horizontally
4 cups chopped iceberg lettuce
18 ripe tomato slices

In a small bowl combine the rémoulade ingredients. Cover and refrigerate
until serving.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) and
preheat the grill pan.
3. Toss the shrimp with the oil and then evenly coat with the Creole
seasoning. Spread the shrimp on the grill pan and grill over direct high
heat, with the lid closed as much as possible, until firm to the touch and
just turning opaque in the center, 2 to 4 minutes, turning once. Remove
from the grill and keep warm.
4. Grill the rolls, cut sides down, over direct high heat, until lightly
toasted, 30 seconds to 1 minute. Spread the rémoulade on the cut sides
of the rolls and add lettuce, tomatoes, and shrimp. Serve warm.1

Seafood Gumbo

1/4 cup oil
6 tablespoons all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cups chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
2 teaspoons House Seasoning, recipe follows
2 tablespoons soy sauce or Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups sliced Cajun-style fresh link sausage
4 cups cut okra (fresh or frozen)
2 cups oysters and liquor
1/2 pound crabmeat
1 1/2 pounds fresh peeled shrimp
3 cups bay scallops
File powder

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups