Cajunville Shrimp PoBoy
Cajun French: le genou (lu j’ñoo) – knee
Our Cajunville Shrimp PoBoy was inspired by Little Big Cup Restaurant in Arnaudville, LA. They make a similar one with shrimp, crawfish, crab and andouille. Ours is made with shrimp and andouille in a cream sauce with lump crab meat on top. This is not your typical poboy. The dish brings back memories of cypress knees in the swamps of Louisiana.
Mais C’est Bon!
Enjoy!!
Ingredients:
3-4 servings
2 sticks butter
1 pound medium shrimp peeled and deveined
8 ounces andouille sausage, ¼” rounds & quartered
1 ½ cups green bell pepper, sliced approx ¼” x 2”
1 ½ cups red bell pepper, sliced approx ¼” x 2”
1 ½ cups red onion, sliced approx ¼” x 2”
½ cup white wine
2 ounces Parmesan cheese, grated
2 cups heavy cream
4 ounces Lump Crab Meat
Cajunville seasoning or other Cajun seasoning
Cayenne
Sweet paprika
Two 12-inch loaf French Bread
4 lg garlic cloves, minced
Thinly sliced green onions to garnish
Equipment:
Cutting board
Sharp knife
Mise en Place bowls
Measuring cups
Measuring spoons
Microwaveable bowl for melting butter
Bowl for shrimp
10-12 inch deep cast iron skillet or other heavy skillet
Spoon for cooking and serving
Tasting spoon
Grater
Basting brush
Baking sheet
Parchment paper
Directions:
Season shrimp
1 Tbl Cajunville Seasoning
Heat garlic & butter in microwave.
6 Tbl butter
4 lg cloves garlic, minced
Cut bread into small & larger sizes. Prepare inside for serving.
2 ½”, 3 ½”, and 5”
Hollow out bread leaving layer for bottom
Brush bread with garlic butter, place on lined baking sheet & set aside.
Heat oven to 375 convection, 400 conventional
Heat a large saucepan over medium heat,
add 4 Tbl butter. Once the butter has melted, add
andouille sausage,
green bell pepper
red bell pepper
red onion
season with 1 Tbl Cajunville seasoning
Cook, stirring occasionally, until veggies are almost cooked, about 5-10 minutes. Cook them to tender, but not falling apart.
Deglaze with ½ cup white wine.
Add 2 cups heavy cream to skillet, stir, and simmer until thickened.
Season with ½ Tbl Cajunville seasoning
⅛ tsp cayenne
½ tsp sweet paprika
After thicken, add 1 oz (half of grated) grated Parmesan.
Place bread in oven (cook about 2 to 4 minutes).
Add shrimp to sauce & cook on low until pink (2 to 4 minutes).
Taste for seasoning, adjust if necessary
Shrimp & bread should be ready about the same time.
Fill bread with sauce.
Use a smaller spoon to make sure sauce gets down into the bread cavity. Let the sauce drip down into the plate.
Top with crabmeat also adding some to the sauce on the plate.
Garnish with green onions and remaining parmesan
