Cajun Shrimp Po-Boys with Creole Tartar Sauce


Time: 10 minutes

Servings: 4





4 Evangeline Po-Boy Enriched Rolls, lightly toasted

1 ½ pounds peeled and deveined shrimp

2-3 tablespoons creole seasoning

4-5 slices tomato

4-5 large pieces romaine lettuce, torn

Olive oil


Creole Tartar Sauce:


¾ cup mayonnaise

3 tablespoons creole mustard (spicy brown mustard also works)

1 teaspoon creole seasoning

1 teaspoon prepared horseradish

1 tablespoon dill pickle relish

1 teaspoon dill pickle juice

1 teaspoon hot sauce

2 teaspoons lemon juice

1 teaspoon garlic powder

Salt and pepper




  1. In a medium sized mixing bowl, add all the creole tartar sauce ingredients and mix evenly to combine. Refrigerate until later.

  2. In a large mixing bowl, add the shrimp, creole seasoning and a drizzle of olive oil. Toss to evenly coat the shrimp.

  3. Using a large sauté pan over medium-high heat, add a drizzle of olive oil. Add the shrimp and cook for 2-3 minutes per side or until they are caramelized and fully cooked. (Be careful not to overcrowd your pan, it will prevent them from getting a golden color.)

  4. To plate, add a piece of lettuce, slice the tomato pieces in half and add over the lettuce, add some of the creole tartar sauce and then 6-8 shrimp. Add bit more tartar sauce if desired. Serve hot.

Fabrice Tchekou