Indulge in the flavors of the South with this delicious recipe for Cajun Barbecue Shrimp Po’boy from Food and Wine. Bursting with rich and smoky spices, tender shrimp, and a medley of crisp veggies, this classic Louisiana sandwich is a true delight for your taste buds. The combination of robust seasonings and fresh ingredients makes this dish a beloved favorite among Cajun and Creole cuisine enthusiasts. Whether you’re hosting a casual gathering, planning a family meal, or simply craving an authentic taste of the Bayou, this recipe will transport you to the heart of Louisiana with every satisfying bite.

Ingredients for your Shrimp Po’boy

• 1 ¼ pounds of medium-sized shrimp, peeled and deveined
• 2 (12-inch) baguettes
• 1/2 cup of mayonnaise
• 8 ounces of shredded iceberg lettuce
• 16 sweet and spicy pickles
• 1 tomato, sliced
• 8 tablespoons of canola oil (divided)
• 2 tablespoons of smoky paprika
• 2 tablespoons of dark brown sugar
• 1 tablespoon of garlic powder
• ½ tablespoon of onion powder
• ½ tablespoon of dried thyme
• 1 teaspoon of mustard powder
• 1 teaspoon of celery salt
• ½ teaspoon of cayenne pepper
• 2 teaspoons of black pepper
• 1 teaspoon of kosher salt

Directions

1. In a bowl, combine the smoky paprika, garlic powder, onion powder, dried thyme, cayenne pepper, mustard powder, black pepper, kosher salt, celery salt, and dark brown sugar.
2. In a separate bowl, toss the shrimp with 2 tablespoons of canola oil until they are evenly coated. Sprinkle half of the barbecue seasoning over the shrimp, adding more as needed, and toss to ensure they are well coated.
3. Heat the remaining canola oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 30 to 40 seconds per side until they turn light pink and slightly curled. Remove the skillet from heat.
4. Slice the baguettes lengthwise and spread mayonnaise on both cut sides of the top and bottom halves. Divide the shredded lettuce, tomato slices, and sweet and spicy pickles between each baguette. Place the cooked shrimp on top, close the baguettes, and cut them in half to serve.

To complement the bold flavors of the Cajun Barbecue Shrimp Po’boy, consider serving it with traditional Cajun side dishes. A classic choice is a side of red beans and rice, featuring slow-cooked red beans seasoned with aromatic spices and served over fluffy rice. Another excellent accompaniment is a refreshing Creole coleslaw, made with shredded cabbage, bell peppers, and a tangy dressing infused with Creole mustard and a touch of hot sauce. For a hearty option, cornbread muffins provide a delightful contrast to the spicy shrimp, with their slightly sweet and buttery texture. Complete the meal with a side of crispy sweet potato fries or a vibrant cucumber and tomato salad for a well-rounded and satisfying dining experience.

Notes:

• For an extra layer of flavor, marinate the shrimp in the barbecue seasoning for 30 minutes to an hour before cooking. This will allow the spices to penetrate the shrimp, resulting in a more pronounced and delicious taste.
• Adjust the level of spiciness according to your preference. Increase the amount of cayenne pepper for a fiery kick or reduce it for a milder version. Don’t be afraid to experiment with the seasonings to tailor the po’boy to your desired level of heat.
• When selecting shrimp, opt for medium-sized ones that are peeled and deveined. This ensures that they cook quickly and evenly, and saves you time in the kitchen.
• To enhance the smoky flavor, consider grilling the shrimp instead of pan-frying them. Thread the seasoned shrimp onto skewers and grill over medium heat until they turn pink and slightly charred, typically around 2 to 3 minutes per side.

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