Louisiana’s classic version of the submarine sandwich.
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 pound fresh gulf shrimp, peeled and deveined
- 2 large tomatoes, sliced
- bunch of leaf lettuce
- 1/3 cup mayonnaise
- 1 1/2 tbsp sweet relish
- 4 buns, sliced horizontally
- Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
- Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
- Heat grill to high heat. Toss the shrimp in the remaining Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.
- Assemble the po-boy sandwiches by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
- Serve and enjoy!
Note: The shrimp in this recipe can easily be smoked instead of being grilled. To smoke, set the smoker to 225F using wood bisquettes of choice (alder, apple, and pacific blend work great. Place the shrimp on a smoker rack and smoke the shrimp until they turn pink. This can take 30-45 minutes.