An easy version of a Cajun Grilled Shrimp Po’ Boy, which is perfect for lunch today, or any day! Flavorful, savory and just the right amount of spice to make this a go-to staple for your sandwich arsenal!
Oh how I love this Cajun Grilled Shrimp Po’ Boy.
When I met my ex husband when I was only 19, one of the first things he quickly acclimated me to was Louisiana food.
It was new to me, but even then I was a major foodie so I was always open to new experiences.
I was smitten immediately and have remained so ever since.
My introduction to Cajun food was Crawfish. I immediately fell in love.
After that it was Gumbo, Jambalaya and Etouffee and Black Eyed Peas and Red Beans and Rice.
I had never had any of these things until then and immediately realized how I was missing out on a whole other food culture.
I never did try gator, though I am always open to new experiences so who knows if I will get that chance.
I have however had Frog Legs – when I was three years old – and I loved them and still do.
I also discovered Creole seasoning which I use on my food entirely too often and which my children have grown up with – pasta’s (both cold and hot) meats, seafood, even on side dishes.
Obviously just using creole seasoning on something doesn’t make it Cajun, but we like to pretend it does. ha!
After the most traditional dishes, my ex husband realized my love of sandwiches and it wasn’t long before I was introduced to real Louisiana “sandwiches”.
Mufellettas and Po boys. Amazing and wonderful and I crave them at times.
While I love Mufellatas, a good Po Boy is my favorite. Crawfish Po’ Boys, Lobster Po’ Boys and of course my very favorite … Shrimp Po’ Boys.
Now I was not born and raised in Southern Louisiana so my way may not be the traditional way, but it’s fast, easy and darn good so I don’t care so much if it’s not perfect.
I’ll let you decide, but I can assure you – one taste and you’ll be smitten too.
What’s your favorite Southern recipe? Feel free to leave a link so I can come check it out!