Cajun Po' Boys with Remoulade and Hot Sauce

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Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food (onion, celery and bell pepper) is based upon the French ‘mirepoix’. This holy trinity of flavours - here in the form of dried onion, celery, paprika and cayenne pepper - is key to the Cajun rub that seasons the prawns in this traditional Louisiana sandwich!

50 mins

55 mins

3/5

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£8.67

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Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s - consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food (onion, celery and bell pepper) is based upon the French ‘mirepoix’. This holy trinity of flavours - here in the form of dried onion, celery, paprika and cayenne pepper - is key to the Cajun rub that seasons the prawns in this traditional Louisiana sandwich! We’re serving it ‘dressed’ with shredded lettuce, hot sauce, remoulade and pickles, with some incredibly moreish deep-fried cornmeal balls known as hush puppies.

Recipe

50 mins

55 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Fish/Seafood

Origin

Popular Style

American

Country

USA

Corn Spices: red bell pepper, green bell pepper, chives, garlic, green chilli, oregano
Hush Puppy Spices: green bell pepper, red bell pepper, oregano, garlic, black pepper
Hot Sauce Spices: red bell pepper, cayenne chilli, garlic
Pickle Blend: green chilli, yellow MUSTARD, green bell pepper
Remoulade Blend: yellow MUSTARD, chives, parsley, black pepper, paprika
Cajun Seasoning: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic

May contain traces of sesame. Allergens are listed in CAPITALS
  • 250g large raw shelled prawns, diced fish or diced chicken
  • 2 rashers of bacon or spicy sausages (optional)
  • 1 small onion
  • ½ cucumber
  • 1 large iceberg lettuce
  • 2 tomatoes
  • 5 sticks of celery
  • 300ml buttermilk or use 300ml milk with a squeeze of lemon juice
  • 50g butter
  • 75g mayonnaise
  • 100g basmati or standard long grain rice
  • 1 egg (any size)
  • Oil for frying (sunflower or vegetable oil is best)
  • 65ml vinegar (white wine or cider vinegar is best)
  • 1 tbsp tomato puree
  • 325-340g tin of sweetcorn
  • 45g sugar
  • 275g polenta, coarse cornmeal or coarse semolina
  • 140g self-raising flour
  • 4 large soft white hot dog or sub rolls or 1 large baguette split open and cut into 4 to serve

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