Fried Catfish Po’Boys

Fried Catfish Po’Boys

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • tbsp capers, chopped
  • tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
  • In a medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
  • Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.

Rémoulade Sauce (Makes about 1 ½ cups)

  • In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.
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Debris Po’Boys

Debris Po’Boys

 

All the spices and flavors of chuck roast are combined with sandwich fixin's and fresh rolls- lunch is served.
This delicious recipe is from our Growing Up Cajun Cookbook. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Servings 4

Ingredients

  • 1 (2.5-pound) beef chuck roast
  • 2 cloves garlic, thinly sliced
  • 1 tsp Slap Ya Mama Original Blend Cajun Seasoning
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 3 tbsp vegetable oil
  • 1 cup diced onion
  • ½ cup diced carrot
  • 1 cup beef stock
  • 1 cup chicken stock
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Slap Ya Mama Cajun Hot Sauce
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 cup mayonnaise
  • 4 ciabatta rolls, halved
  • 1 cup shredded iceberg lettuce
  • 1 large beefsteak tomato, sliced

Instructions

  • Make small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Sprinkle both sides of roast with Slap Ya Mama Original Blend Cajun Seasoning, salt, and pepper.
  • In a large Dutch oven, heat oil over high heat until almost smoking. Carefully add roast; cook until well browned on all sides. Remove from pan; reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast to pan; add stocks, Worcestershire, Slap Ya Mama Cajun Hot Sauce, thyme, and bay leaf. Bring to a boil; reduce heat to a low. Cover and simmer until meat is fork-tender, about 3hours. Using 2 forks, shred beef.
  • Using a spatula, spread mayonnaise onto bottom half of each roll. Top with lettuce and tomato. Spoon roast beef with gravy on top. Cover with top half of roll!
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Buffalo Alligator Po’ Boys

Buffalo Alligator Po’ Boys

Buffalo Alligator Po’ Boys

Yields: 6 servings

Ingredients

  • Vegetable oil, for frying
  • 1 cup Slap Ya Mama Cajun Hot Sauce
  • 6 tablespoons butter
  • 1 tablespoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 pound alligator meat, cut into bite-size pieces
  • 1 (12-ounce) box Slap Ya Mama Cajun Fish Fry
  • 6 (8-inch) New Orleans-style French bread pieces, split
  • Blue Cheese Celery Slaw (recipe follows)

Blue Cheese Celery Slaw

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon minced garlic
  • 1 handful chopped fresh parsley
  • 1 teaspoon celery salt
  • ½ teaspoon ground black pepper
  • ½ (16-ounce) bag tricolor coleslaw mix
  • 2 cups thinly sliced celery
  • 1 (5-ounce) container crumbled blue cheese

Instructions

  1. In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a medium saucepan, bring hot sauce, butter, garlic powder, and Worcestershire to a simmer. Cook for 2 to 3 minutes. Reduce heat to low, and cook for 10 minutes. Remove from heat.
  3. In a large bowl, toss together alligator meat and fish fry coating, shaking off excess. Carefully add to hot oil in batches, and fry until golden brown, about 3 minutes. Let drain on paper towels. Toss in warm buffalo sauce.
  4. Place 8 to 10 alligator nuggets on bottom of each French bread piece, and top with Blue Cheese Celery Slaw. Serve immediately.

Blue Cheese Celery Slaw

  1. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, lemon juice, garlic, parsley, celery salt, and pepper.
  2. In a large bowl, combine coleslaw mix, celery, and blue cheese. Add sour cream mixture to coleslaw mixture, and toss to combine. Cover and refrigerate for at least 1 hour.
Fried Shrimp Po-Boy

Fried Shrimp Po-Boy

Looking for a fried shrimp po-boy complete with Louisiana Cajun flavor? Try Slap Ya Mama’s Fried Shrimp Po-boy featuring our delectable Cajun fish fry and hot sauce to spice things up just like in Louisiana.

Ingredients:

  • 1 ½ lbs medium shrimp, peeled
  • 2 eggs
  • ¼ cup milk
  • Slap Ya Mama Cajun Fish Fry, 12oz
  • 6 tbsp butter, melted
  • vegetable oil
  • French bread, enough to make 4 po-boy buns, each 8” long
  • remoulade sauce
  • shredded iceberg lettuce
  • sliced tomatoes
  • sliced dill pickles
  • Slap Ya Mama Pepper Sauce

Directions:

Pre-heat oven to 350 degrees F.

With a thermometer attached to the side of a heavy pot or deep skillet, fill pot with vegetable oil, about 2” deep and heat to 350 degrees F.

Shrimp:

While waiting for the oil to heat, whisk eggs and milk together in a bowl making an egg wash.  In a medium-sized bowl, place Slap Ya Mama Cajun Fish Fry.  Now dip shrimp in egg wash, then coat evenly with fish fry batter.  Working in batches, fry shrimp until golden brown, about 4 minutes, stirring occasionally.  Transfer to a paper towel covered plate to drain.

Bread:

Slice French bread lengthways; spread melted butter on the inside of bread and place on a baking sheet with open ends up.  Bake for approximately 10 minutes.

Building a Po-Boy:

Generously spread remoulade sauce on the inside of bread.  Layer with shrimp, lettuce, tomatoes and pickles.  Douse with Slap Ya Mama Pepper Sauce, serve and enjoy!

Servings: 4

Note:

If you like it a little spicier, try seasoning the shrimp with our Slap Ya Mama Hot Blend Seasoning before dipping them into the egg wash. Deliciousness with a kick!