Carnival & Mardi Gras time is absolutely NO different!
My main go-to is Dirty Rice. I mainly just dress up a Zatarain's mix by adding my own veggies (chopped bell pepper in all the colors, celery, onion) along with the called for ground beef, as well as adding diced andouille sausage & bacon crumbs. My hubby & daughter LOVE it when I make up the Dirty Rice! My boys? Not so much...
My hubby & I are the only ones who will eat Red Beans & Rice. The kiddos? Beans aren't their thing.
We've even done the shrimp boil thing, too. But only my hubby & I will eat seafood. *sigh*
Not only Joey Tribbiani, but my family loves sandwich night! It's a regular in the dinner rotation during the spring & summer months. We get some good rolls, find deli meats, get some decent toppings, then everyone can make their own. VOILA!
Quite some time back, we had some leftover wheat rolls that we used for sandwiches. I remember coming across something about Po' Boys, and since we had some leftover andouille sausages, my hubby fried them up, and I put mine on a roll. I topped it with a few dressings we had on hand & made a make-shift po' boy. I was so excited about it, I've been looking forward to making it again.
Well, with it being Carnival season, I figured I'd pull out sandwich night early & fix up some po' boys!
I have Pillsbury French bread to fix up & slice for the sandwiches, some andouille sausage for hubby & me (of course), but then I got some deli meats of roast beef & turkey for the kiddos to play with, then got lettuce/greens, onion, tomato, and then some sauces.
No, I didn't make gravy for the beef - sorry! However, I did see a roumalade sauce. I also found that a sweeter cole slaw is a good topper, too. I have some shredded cabbage slaw mix! So...I figured that maybe I could make a slaw with a roumalade sauce!
Here's what I did:
**********
ROUMALADE SLAW
(for Po' Boys)
Ingredients:
* 1/4 C mayo or Miracle Whip with Olive Oil
* 1/4 C mayo or Miracle Whip with horseradish
* 2 T ketchup
* 2 T honey mustard
* 2 T honey dijon mustard
* 2 T brown mustard with horseradish
* 3 T Worcestershire sauce
* 1 T pickle relish
* 2 t garlic powder
* 2 T dried minced onion
* 1/4 t celery seed
* 1 T paprika
* black pepper - to taste
* 1 t chili powder
* 1-2 T creole or cajun seasoning
* 2 T lemon juice
* salt - to taste
* 1 1/2 T sugar
* 1 T dried parsley
* 1 t hot sauce OR 2-3 pinches ground cayenne pepper
* 8 oz shredded cabbage cole slaw mix (about half a bag)
Directions:
~ Mix all ingredients, minus the slaw mix, in a large bowl
~ Reserve about half the sauce to be used as just a dressing
~ To the remaining sauce, add in the cabbage slaw mix & make sure it is coated well
~ Refrigerate the sauce AND slaw until ready to use
**********
Now that you have sauce AND slaw, you can use these to top your po' boy with! Use the remaining 8 oz. of slaw mix as a topper with or instead of, or with, your lettuce, too. Or you could serve this cajun-flavored slaw as a side. If you wanted to, you could even use all of the sauce AND the whole bag of shredded slaw mix so it might last a bit longer - depends on how many you're feeding.
Just to let you know, I'm not a spicy food eater...but I was SO happy with this! It went incredibly well with the sandwiches. My hubby thought so, too.
I also had fries to serve with or ON the po' boys. I made some quick red beans & rice for a side, also.
 |
| Po' Boy includes: andouille sausage, roast beef (deli meat), tomato, baby kale & spinach greens, Roumalade Slaw, and French fries on French bread |
Plus, I found some Zapp's Potato Chips when I was at World Market. I got them in the VooDoo flavor, Cajun Dill Craw-Tator flavor, and the Spicy Cajun Craw-Tator flavor. I thought they might be a great addition to the po' boy meal! My excitement for the pairing was confirmed when I came across Zapp's Facebook photo of the Spicy Cajun Craw-Tators with a comment from Visit New Orleans:
Of course, I had to serve my King Cake, too! (recipe HERE)
And the family loved all of it! I see it being added to future dinner rotations! Might even be this year's go-to for Mardi Gras. YAY!
ENJOY!
