Big & Easy Po Boy Game Dip

 

     Right after college, I spent a year with my best friend volunteer teaching in the city of New Orleans.

     Besides the joy of teaching, I discovered many other good things in The Big Easy ~ the French Quarter, Preservation Hall, Pat's Hurricanes, jambalaya, Rax, beads, floats, and a thing called the "Po Boy".

     It was fitting that we took such a liking to this submarine sandwhich, especially since ~ as volunteers ~ we were pretty poor ourselves.  Whenever we could scrounge up the money, we took a walk to one of the little shops on the corner and each ordered one of these delicious Cajun traditions. (If we could get spicy curly fries with it, it was heaven.)

     These subs are served on French bread, and they usually consist of remoulade sauce, tomatoes, and lettuce, filled with anything from roast beef to fried shrimp to Louisiana hot sausage.

     So this week's Game Day Dip is just a little twist of this Southern classic. 

Here you go:

    Mustard ~ ¼ cup
    Mayo ~ 2 cups
     Pickle Juice or Vinegar ~ 1 tsp
     Hot Sauce ~ 1 tsp
    Garlic Clove ~ 1 large, minced & mashed
     Paprika ~ 1 tbsp
     Cajun Seasoning ~ 1 and ½ tsp
     Shrimp ~ Small, shelled, deveined, tails removed, fully cooked
     Lettuce ~ Iceberg, 1/4 head, shredded
     Tomato ~ One Medium, diced,
     French Bread/Baguettes
 
     Mix the mustard, juice or vinegar, hot sauce, paprika,  Cajun seasoning and garlic into the mayo, and blend well.  Voila your remoulade sauce. Add the shrimp, cover, and put in fridge for about an hour ~ or gametime.

     When ready to serve, stir in the lettuce and tomato and mix well.  Serve with "baguettes", first sliced in half longwise and then in finger-sized pieces across the roll.

     Now go enjoy Week 4 of the season.

Have a wonderful Game Day:)

 

     For Week 4 College Games from ESPN, click here
     For Week 3 NFL Match-ups from ESPN, chick here

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