The Super Bowl is this weekend and as people get ready to host parties for the big game they may be thinking about the menu. Since the game is happening in the “Big Easy”, how about some New Orleans, Creole inspired dishes? Chef Anthony Forsythe and Joe Spencer, Owner of Louisiana Creole Gumbo in Detroit, stopped by “Live in the D” to chat about some dishes.
“This is the Cajun Shrimp Po Boy, one of the comfort dishes in New Orleans,” said Chef Forsythe. He made up a fresh Po-boy dish, to show how quick and easy someone at home can create it. “When New Orleans was going through a tough time, it was an inexpensive sandwich that people could get,” Spencer said, and that’s how the dish got it’s name.
This can be made at home, but if you’re interested in an order for the game, the restaurant is offering a variety of creole dishes for catering. They are accepting orders until noon on Friday for their Super Bowl packages.
To see the entire interview, click the video above.
The Pan Seared Shrimp Po’boy and remoulade
1.5 lbs Large Shrimp, deveined
2 tbsp creole seasoning
2 tbsp butter
1 tbsp olive oil
4, 6 inch French loaves, halved
Shredded lettuce
Sliced tomato
For remoulade sauce:
1.5 cup mayonnaise
1/4 cup creole mustard
1 oz chopped dill pickle
1 tbsp paprika
2 tsp creole seasoning
1 tsp hot sauce
1 tsp prepared horseradish
Season shrimp generously with creole seasoning. In a pan set to medium heat, melt butter until slightly foaming. Add shrimp and season until cooked, shrimp should be pink all the way through. Remove from heat and assemble your po-boy using French bread, shrimp, lettuce, tomato and remoulade sauce. Season to taste.