Cajun Cookin'

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• I love good Cajun food, it is truly one of my favorites and other than Cajun Kate's (only open 3 days a week) I haven't had much luck with Cajun in Philly, so back to the drawing board or kitchen in this case. The po-boy sandwiches I have encountered outside of Gulf region are just over the top, too much spice, too many ingredients, too much bread. The result is a po-boy hybrid, not necessarily a bad sandwich just not what I'm looking for when I crave a po-boy. The traditional po-boy is simple, fried shrimp, lettuce, mayo, pickles and Cajun seasoning. I've been testing this recipe and the final result was pretty tasty.
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• 1 pound medium gulf shrimp, cleaned, shelled and deveined
• 3/4 cup cornmeal
• 3/4 cup flour
• 1 Tbsp King of the Cajun seasoning (any variety will do, this is my preference) 
• 1 teaspoon salt
• 2 eggs, beaten 
• Peanut oil for frying
• Iceberg lettuce, shredded
• 2-3 tomatoes, sliced 
• 4 small Amoroso sandwich rolls (if you're not in Philly, French bread will do)
• 4 McClure's Spicy Pickles diced(this ingredient is key, I haven't found a comparable pickle ANYWHERE)

  Remoulade

  1/4 cup mustard, I used Bone Suckin Sweet Hot Mustard

  1 cups mayo

  1 teaspoon McClure's Spicy pickle juice 

  1 teaspoon Tabasco 

  1 large minced garlic clove

  1 Tbsp paprika

  2 teaspoons King of Cajun seasoning

Mix all the ingredients in the remolaude together and set aside. You can even make this element overnight if you have the time.

Mix cornmeal, flour,salt and Cajun seasoning in large shallow bowl. You will be dredging the shrimp through this on their way to the frying pan. 

Pour the peanut oil in a large frying pan, and set the pan over medium-high heat. You should use enough oil so when the shrimp are placed in the pan they are almost covered in oil.

Dip the shrimp in the egg and then dredge in the flour mixture. I did this in batches so I could fry 6 shrimp at a time. About a minute and half on each side and place on plated paper towel to drain off excess. 

Once your shrimp are all fried, dress the rolls. Smother them with the remoulade mix, don't be shy here this ingredient makes the sandwich. Layer lettuce next, shrimp, tomato and pickles.I topped mine off with some additional Tabasco. 

I also paired my sandwich with an amazing Petrus, the sour flavor  of the beer went really well with the spicy sandwich.