Faron's Shrimp Po' boy Recipe
History:The holiday of Mardi Gras is celebrated in all of Louisiana, including the city of New Orleans. Celebrations are concentrated for about two weeks before and through Shrove Tuesday, the day before Ash Wednesday (the start of lent in the Western Christian tradition). Usually there is one major parade each day, however many days have several large parades. The largest and most elaborate parades take place the last five days of the Mardi Gras season.
The parades in New Orleans are organized by social clubs known as krewes. The earliest-established krewes were the Mistick Krewe of Comus, the earliest, Rex, the Knights of Momus and the Krewe of Proteus. Several modern "super krewes" are well known for holding large parades and events, such as the Krewe of Endymion, the Krewe of Bacchus, as well as the Zulu Social Aid & Pleasure Club—a predominantly African American krewe. Float riders traditionally toss throws into the crowds. The most common throws are strings of colorful plastic beads, doubloons, decorated plastic "throw cups", Moon Pies, and small inexpensive toys. Major krewes follow the same parade schedule and route each year.
While many tourists center their Carnival season activities on Bourbon Street, major parades originate in the Uptown and Mid-City districts and follow a route along St. Charles Avenue and Canal Street, on the upriver side of the French Quarter. Mardi Gras day traditionally concludes with the "Meeting of the Courts" between Rex and Comus.
More than just a day, Mardi Gras is a season that runs from January 6—which marks the Twelfth Night—to Fat Tuesday (AKA Mardi Gras Day). In countries of Catholic heritage, carnivals always take place during these days, as people party, drink, and eat all of what shouldn't be drank or eaten during Lent.
Celebration through food is part of these carnival traditions, as fatty, rich, sugary, and meat-loaded dishes populate the celebratory tables. In New Orleans, glorious gumbos and jambalayas, dirty rice, po' boy sandwiches, crawfish etouffee, oysters Rockefeller, red beans and rice, bananas foster, pain perdu, and Creole sauce on top of everything are just a few examples of what's served on and before Mardi Gras.
Whether you're planning a Mardi Gras celebration with friends and family or just want to sample one of the nation's most famous food traditions, Faron’s fried shrimp po’ boy will "Laissez les bons temps rouler," or "Let the good times roll".
Faron’s Shrimp Po-boy:
¾ sliced French bread
¾ cup Mayo
½ lemon juiced
Tabasco sauce to taste
2 tsp. Whole grain mustard
1 ½ cups iceberg lettuce
1 pound shrimp (31/40)
2 Tbsp. Spicy ketchup
2 Tbsp. Cajun seasoning
1 Tbsp. Slap Ya Mama creole seasoning
2 Tsp. Salt
1 tbsp. Cayenne Pepper
Prep the ingredients:
- Using a mandolin, shred the iceburg lettuce and slice the tomato. Using a knife, slice pickles.
- Cut French bread about 10 inches wide and slice it about ¾ of the way through to open it up for the filling
- Prepare the spicy ketchup by combining ketchup, lemon juice, and tabasco sauce to taste.
- Combine flour with the Cajun seasonings, salt and cayenne pepper. Put the flour mixture in a large paper bag.
- Add the shrimp to the paper bag and shake it around to coat.
- Using a large pot, like a Le Creuset dutch oven, deep fry the shrimp for a minute to a minute and a half. They should come out light and crispy. Using a spider strainer to remove the shrimp, place them on a paper towel to drain.
- Prepare the bread for the sandwich by generously coating both sides with mayonnaise. Add a layer of whole grain mustard.
- To one side of the sandwich add the lettuce, tomatoes and pickles.
- Add the fried shrimp and drizzle the ketchup mixture on top.
- Cut in half and enjoy with shoestring fries, hush puppies and a hurricane cocktail.
1 ounce vodka
1 ounce gin
1 ounce light rum
½ ounce Bacardi 151 rum
1 ounce amaretto
1 ounce triple sec
1 ½ teaspoons grenadine
- Grapefruit juice
- Pineapple juice
Long straws & a tall glass
1 orange sliced into half moons - garnish
Maraschino cherries - garnish
1 Tblsp. Creole seasoning
¾ tsp. Salt
1 tsp. Baking powder
1 cup fresh corn
2 cups milk
2 cups corn meal
1 cup flour
- Mix thoroughly and fry tablespoonfuls in deep fry oil
- Nancy Leoni