Suzi's Blog

The Who Dat Po’Boy from The Southern Po’Boy Cookbook

wc2--2014_06_09_2160From The Southern Po’Boy Cookbook comes this shrimp po’boy that commands you have a beer in your left hand [or right, but somewhere]. As po’boys go, this one is simple to prepare and not terribly gooey, but it is rich in flavor. Well, most correctly, it is rich in butter and spices which combine to give you a lively sandwich treat.

Author Todd-Michael St. Pierre calls this sandwich a “flavor bomb of New Orleans goodness.” Perhaps the word “bomb” is problematic, but this po’boy does provide an explosion of taste and smell you will definitely enjoy. I love the contrasting texture of soft bread and crunchy shrimp.

Besides the beer, a bowl of cole slaw would be an excellent accompaniment.

Take a look at The Southern Po’Boy Cookbook for a bevy of sandwich ideas. And you may enjoy my review of the book as a whole:

The Who Dat Po’Boy

Yield: serves 4

• 2 tablespoons canola oil
• 1 pound extra-jumbo [16-20 count] shrimp, peeled and deveined
• 3 tablespoons chopped scallion, both white and green parts
• ¼ cup dry white wine
• 1 teaspoons chopped fresh garlic
• 4 tablespoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1/8 teaspoon cayenne
• ½ teaspoon paprika
• 1 cup [2 stick] butter, cut into small cubes
• 1 12-inch loaf of French bread split nearly apart

Preheat a large cast-iron skillet over high heat. Add the oil and sauté the shrimp just until done, about 2 minutes per side. It’s best to cook he shrimp in batches in you do not have a large skillet. Removed the cooked shrimp and set aside.

Add scallions to the hot skillet in which you sautéed the shrimp, and cook for 1 minute. Put in the white wined, and let simmer until reduced by half. Then add the garlic, Worcestershire sauce, Tabasco sauce, cayenne, and paprika. Shake the pan well, and cook for 1 minute. Reduce the heat to low.
Gradually add the cubes of butter, shaking the pan briskly to melt the butter. Continue to add butter and shake the pan until all the butter has melted. Add the shrimp back to the pan, and toss well to coat with the butter and seasonings.

Pile the buttered seasoned shrimp into the loaf, close the sandwich, and l cut into four sections to serve.

Source: The Southern Po’Boy Cookbook by Todd-Michael St. Pierre
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/60th second at ISO 2000


Cookbook Review: The Southern Po’Boy by Todd-Michael St. Pierre


This year, your travel plans may not call for going to New Orleans or having a New Orleans feast with a bevy of family or friends or just everybody on your block.

Here’s how to share an incredible and totally authentic New Orleans experience right in your home kitchen or barbeque. Get The Southern Po’Boy Cookbook by Todd-Michael St. Pierre and indulge yourself.

The Po’Boy is one of those regional dishes that has a great background story. In 1929, two sandwich-stand owners, the Martin brothers, began giving out free and oversized sandwiches to striking streetcar workers. Yes, streetcar as in Streetcar Named Desire. The brothers even got a local bread maker to change the shape of his bread so that the ends were square and did not taper. That way the filling could be more quickly spread and there was more to enjoy.

The sandwich was used to help the “poor boys” or po’ boys on strike. After the strike, the sandwich was a popular new item. The Depression had started, so the first po’boys used leftover beef and gravy with perhaps sliced potatoes. They were still huge and were expensive. One nickle.

Move to today, and in New Orleans everyone has their favorite Po’Boy sandwich and matching local stand. There are boundless varieties and deciding which is “best” would, of course, engender deep conversation.

Todd-Michael does not seek to resolve the “best” issue, although his favorites are here. Chapters are devoted to Po’Boys both historic and creatively new:

Original Nola: the authentic ones like Fried Shrimp and Oyster or Ham and Swiss or Muffuletta combining salami and ham

International Style: featuring world-class ingredients on big bread like an Italian Spicy Italian Sausage or a Swedish Meatball and Gravy or a Thai Squid with Chili Sauce

Elegant Style: if that is possible, offers the Gert Town with Pork Tenderloin or one called the Algiers Boy with Fried Scallops and Chipotle and even, yes, an Eggs Benedict version complete with asparagus

Unusual Po’Boys: Fried Alligator Tail [looks like chicken I swear]. Turkey and Stuffing or the Ultimate BLT or — imagine this — Glazed Ham with Macaroni and Cheese

If It Swims: oyster and crab ideas in abundance

Po’Boy gives you options. You can stick with the authentic or you can follow your imagination like Todd-Michael and even like the Martin brothers. Don’t think of it as just a sandwich. The bread is a plate and you can put just about anything on a plate. No, there is no gazpacho Po’Boy.

You can make a Po’Boy for just yourself, but this is really the ultimate party book. Have on hand the ingredients for two or three or four of these delights, and big mound of square-ended French bread, and probably a lot of beer, then turn your guests loose. They will delight in discovering who can make the tallest stack, let alone who can possibly devour it. Your party will be filled with fun, laughter, and perhaps some food on the floor. Maybe my party idea is best for back yard, but it’s a great idea. Just like Po’Boy is a great book.

I’ll be in Seattle next week with my daughter. We will make, and I will show you, the Who Dat: New Orleans-Style BBQ Shrimp made with Worcestershire, Tabasco, cayenne, paprika and lots of butter.

Oh, butter. There is lots of butter here. I showed Suzen the recipe for a Creamy Creole Mustard Sauce made with, among other things, 4 tablespoons of mustard, ½ cup of wine, ½ cup of heavy cream, and 1 full cup of butter. Po’Boy sandwiches have a legend for being outrageously, disproportionately over the top. Now you have a hit why.

Don’t forget to party! With The Southern Po’Boy!