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Shrimp Po’ Boy with Cajun Slaw


  • 1 cup deli style shredded coleslaw blend
  • 1/2 cup thinly sliced assorted red and orange bell pepper
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons thinly sliced, seeded jalapeno (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon cayenne pepper sauce (such as Crystal Hot Sauce)
  • 2 pounds medium shrimp, peeled and deveined, drained
  • 1 tablespoon low-sodium Creole or Cajun seasoning blend
  • 1 tablespoon olive oil
  • 4 French rolls

Prep Time:

15 minutes

Cook Time:

5 minutes



Nothing says New Orleans quite like a shrimp po’boy! For this classic po’boy, toss Gulf shrimp in Creole seasoning, pan-sear sizzling hot and delicious, and serve piled in warm French rolls topped with creamy-crunchy slaw spiked with a splash of cayenne pepper sauce. Laissez les bons temps rouler!  

Traditional New Orleans-style French bread, also known as long bread, is light and airy in the center with a thin crisp crust. It can sometimes be difficult to find outside of the New Orleans area. Check out local artisan bakeries for sub/hoagie rolls or French baguettes with a soft center and papery-thin crust. Or order the real thing online from New Orleans area bakeries.

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

Foodie Byte: Many prepared Cajun seasoning blends are loaded with salt, so by the time you get the spice level right you end up with too much salt; look for a reduced sodium or salt-free version and add salt to taste.


  1. Preheat oven to 350°F.
  2. In large bowl, combine shredded coleslaw, bell pepper, red onion, jalapeno, mayonnaise and cayenne pepper sauce. Keep refrigerated.
  3. Combine shrimp, Creole seasoning and olive oil in a bowl and toss to evenly coat.
  4. Heat large skillet or saute pan over medium-high heat; add shrimp and cook for 2 to 3 minutes, stirring frequently, until fully cooked. Taste and adjust seasoning, if needed.
  5. Heat French rolls briefly in oven to crisp outer crust; slice in half for sandwiches.
  6. Layer shrimp on bottom halves of each roll; top with Cajun slaw and fold sandwiches closed.