Cajun Blackened Shrimp Po’ Boy

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Cajun blackened shrimp po’ boy is a quick dinner sandwich made on the Blackstone flat top. Baguette bread topped with blackened shrimp, lettuce, tomatoes, pickles with a remoulade sauce.

Cajun blackened shrimp po' boys on a black plate with gray plaid napkin on a faux concrete backdrop.

These blackened shrimp po’ boy sandwiches are relatively easy to make. If you don’t have a Blackstone or flat top grill, a regular grill or cast iron skillet can be used instead.

Cajun blackened shrimp po' boys on a black plate with gray plaid napkin on a faux concrete backdrop.

History Of The Po’ Boy Sandwich

In 1929, the “poor boy” was created by the Martin brothers, who came up with the simple but hearty sandwich when the Amalgamated Association of Electric Street Railway Employees went on strike, sending over a thousand unionized streetcar drivers and motormen off the job and onto the picket line.

Cajun blackened shrimp po' boy on a black plate with gray plaid napkin on a faux concrete backdrop.

Gluten Free

This sandwich is easily gluten free if you use gluten free baguette bread. Several stores carry gluten free baguette bread. Remoulade sauce can also be made gluten free.

Cajun blackened shrimp po' boy on a black plate with gray plaid napkin on a faux concrete backdrop.

For this recipe we used the Blackstone flat top grill. You can make the shrimp on whatever cooktop you choose. It’s perfect on a flat top that’s why we use it.

Shrimp in a bowl seasoned with blackened seasoning.

Wash the shrimp and make sure the shrimp are peeled and deveined. Toss them in blackened seasoning. While the grill is warming up it’s time to slice the vegetables.

Romaine lettuce and tomato on a black cutting board.

Wash and ready the romaine lettuce. We use it whole or it can be chopped as well. Thinly slice the hot house tomatoes. Set this aside as it’s time to warm the bread.

Baguette bread on a baking sheet.

Warm the baguette bread as instructed on the side of the bag. I buy the baguette bread pre-cooked. So this mean you just need to brown it. Do this before cooking the shrimp.

Blackened shrimp cooking on a Blackstone flat top grill.

Place the shrimp on a medium heat flat top Blackstone grill and cook for 2 minutes each side. The shrimp will sizzle when they hit the flat top. Look for a nice blackened edge on them then remove from the grill.

Doux South pickles and remoulade sauce on a black cutting board.

Slice the baguette bread then add lettuce, tomato, pickles, and shrimp. Top the shrimp with remoulade sauce. Cajun blackened shrimp po’ boy sandwiches pair well with fries or fried okra.

Cajun blackened shrimp po' boy on a black plate with gray plaid napkin on a faux concrete backdrop.

Cajun shrimp po’ boys usually have fried shrimp. Sometimes it’s nice to step away from fried foods. These sandwiches are easy and great to serve up for Mardi Gras Fat Tuesday.

Cajun blackened shrimp po' boy on a black plate with gray plaid napkin on a faux concrete backdrop.

Lastly, this shrimp sandwich is great for those in Lent. Wonderful seafood sandwich that makes an easy weeknight meal as well.

Cajun Food Recipes:

Cajun blackened shrimp po' boys on a black plate with gray plaid napkin on a faux concrete backdrop.

Cajun Blackened Shrimp Po' Boy

Yield: 4 Po' Boys
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes

Baguette bread topped with lettuce, tomatoes, pickles, blackened shrimp, and remoulade sauce.

Ingredients

  • 1 lb. 36/40 shrimp; peeled and deveined
  • 2 tablespoons blackened seasoning
  • 1 hot house tomato; sliced
  • 1 small bundle romaine lettuce; washed
  • 12 doux south pickles angry chukes
  • 2 tablespoon remoulade sauce
  • 2 loaves baguette bread; cut into sandwich hoagies
  • Olive oil - for flat top (Blackstone)

Instructions

    1. Warm baguette bread as directed on package.
    2. Wash deveined and peeled shrimp. Strain and toss in two tablespoons blackened seasoning.
    3. Slice tomatoes and wash and separate romaine lettuce. Set aside.
    4. Heat flat top to medium heat and oil with olive oil. Once the grill is ready place the shrimp onto the blackstone or flat top. You will hear a sizzle this is how you know the grill is ready. Cook for 2 minutes each side until shrimp have a lightly blackened edge on them. Remove from grill.
    5. Slice baguette and place lettuce, tomatoes, pickles, shrimp, and drizzle with remoulade sauce. Serve!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 4640mgCarbohydrates: 104gFiber: 7gSugar: 12gProtein: 27g

For more on our nutrition disclaimer https://www.mooshujenne.com/nutrition-disclaimer/

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Cajun blackened shrimp po' boy on a black plate with gray plaid napkin on a faux concrete backdrop.

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