Shrimp & Chicken Po Boy

Sep 22, 2022 | Food, Lunch, Tamela's Tailgate Treats

Let’s get to the Shrimp & Chicken Po Boys for the next Tailgate party!

Prep Time: 30mins                           Cook Time: 1 hour                                Serves4-6

Ingredients

Seafood and Poultry

  • Shrimp, large & fresh 
  • Thinly sliced chicken breasts (cut in halves)

NOTE: ( lbs depends on how many people you’re serving, I like to have at least 12 shrimps & 1.5 chicken breasts per 6-inch sandwich)

Produce

  •  Large tomatoes (sliced)
  •  1 cup Iceberg lettuce (shredded)

Refrigerated

  • 2 Large eggs

Baking & Spices

  • 2 Lemons 
  • 3 cups All-purpose flour (or Crispy Louisiana Fish Fry when making just seafood po boys) 
  • 3 Tbsp. garlic powder
  • 3 Tbsp. onion powder
  • 3 Tbsp. paprika
  • 1 tsp. Old Bay
  • 1 Tbsp. cayenne pepper
  • 1 tsp. white pepper
  • 3 Tbsp. parsley
  • 1 tsp. ground black pepper
  • 4 tsp. Creole seasoning (Tony Chachere’s)
  • 3 tsp. kosher salt

Oils & Vinegars & Liquid

  • 1  40 fl. oz. vegetable oil, canola oil, or peanut oil
  • 1 cup of buttermilk (optional) and 1 egg (optional)

Bread & Baked Goods

  • Sub Bread OR French Bread

Basic Rémoulade (recipe follows)

  • 2 cups of mayonnaise 
  • ½ mustard
  • 1 clove of garlic grated finely
  • 1 Tbsp. horseradish
  • 1½ Tbsp. paprika
  • 3 tsp. cajun seasoning
  • 2 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 2 Tbsp. dried parsley

Add all ingredients in a mixing bowl, whisk and combine well! Cover and chill at least one hour if time permits. Serve with your favorite seafood or po boy sandwiches.

     

    Cooking Instructions

     

    Step 1: Rinse meat with cold water and squeeze lemon juice on the meat. 

    Step 2: Whisk all dry ingredients in a small bowl to blend. Except flour.

    Once all the seasonings are mixed, sprinkle a little on both sides of the meat.

    Whisk the remainder into flour.

    If using fish fry for seafood po boys, sprinkle a little on meat, but DO NOT whisk the remainder with fish fry. You can put it in a mason jar or Ziplock bag and save for later.

    Step 3: Add enough oil to measure 2″ into your cast-iron skillet or pot (enough to cover the meat when dropped).

    Fill oil to the line if using an electric fryer. 

    Heat oil over medium heat to 350°( use a thermometer if needed).

    Step 4: Dip seasoned chicken and/or shrimp briefly in buttermilk & egg batter (optional), then coat with flour mixture.

    Working in batches, fry shrimp/chicken (separately), stirring occasionally, until golden brown and cooked through (floats).

    Transfer to paper towels or rack to drain.

    Step 5: Open bread choice and spread rémoulade (optional) on both sides.

    Top with lettuce, tomato, pickles, and shrimp/chicken.

    Top with hot sauce, if desired.

    Note: Use my Southern Fried Catfish recipe if you would like a catfish po boy.