Slow-Simmered Creole Shrimp Po' Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 sandwich and wrap recipe, ready in about 30 minutes, pairs shrimp, peeled and deveined, Creole seasoning, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb peeled and deveined shrimp with 2 tbsp Creole seasoning until evenly coated.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Slice 4 French bread rolls lengthwise without cutting through and toast lightly.
7. 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.
8. Step 8: Serve immediately for a warm, flavorful po' boy sandwich with classic Creole flair.