Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce
A classic New Orleans po' boy sandwich featuring tender Creole-seasoned shrimp slow-simmered for flavor, served on a crusty French roll with tangy remoulade sauce and crisp lettuce. This louisiana creole-inspired sandwiches & wraps ready in about 30 minutes blends shrimp, peeled and deveined, Creole seasoning, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp Creole seasoning
- 2 tbsp vegetable oil
- 1/2 cup yellow onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup celery stalk, finely chopped
- 3 cloves minced garlic
- 2 tbsp tomato paste
- 1 cup chicken broth
- 4 rolls French bread rolls
- 4 leaves leaf lettuce
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp lemon juice
- 1 tsp hot sauce
- to taste salt
- to taste black pepper
Instructions
- Step 1: Toss 1 lb peeled and deveined shrimp with 2 tbsp Creole seasoning until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat; add 1/2 cup finely chopped yellow onion, 1/2 cup chopped green bell pepper, and 1/2 cup chopped celery, cooking for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste, stirring for 2 minutes until it darkens slightly.
- Step 4: Add 1 cup chicken broth and bring to a simmer, then add seasoned shrimp and cook for 4-5 minutes until shrimp turn opaque and sauce thickens slightly.
- Step 5: Meanwhile, prepare remoulade sauce by mixing 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp lemon juice, and 1 tsp hot sauce; season with salt and black pepper to taste.
- Step 6: Slice 4 French bread rolls lengthwise without cutting through and toast lightly.
- Step 7: Spread remoulade sauce on both sides of each roll, layer with 1 leaf of crisp lettuce and spoon in the shrimp mixture, allowing some sauce to drizzle over the top.
- Step 8: Serve immediately for a warm, flavorful po' boy sandwich with classic Creole flair.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce?
Louisiana Creole sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Wood-Fired Grilled Shrimp Po’Boy Sandwich with Remoulade
Garlic Butter Po'Boy Shrimp Sandwiches
Creole-Style Po’Boy Sandwich with Crispy Fried Shrimp
Creole-Style Shrimp and Andouille Po’Boy Sandwiches
Spiced Po’Boy Sandwich with Crispy Fried Shrimp and Remoulade
Creole Shrimp Po'Boy with Remoulade and Pickled Slaw
