There are a few reasons why I am very pleased with this recipe.
Part of it is the best coleslaw recipe I have ever found. Tangy, fresh, and crunchy.
The rest would be the soup and sandwich combo which I was wary of at the time, but found myself craving for days after.
Shrimp poboys and andouille sausage soup (adapted from Martha’s Cooking at Home)
I substituted shrimp for the catfish of the original recipe, but followed the same instructions for breading. The resulting shrimp fritters were crispy and flavorful. I also chose to put the coleslaw directly on the sandwich instead of serving it on the side.
For the poboys: Season 1 lb shelled and deveined shrimp with salt, pepper, and cayenne. Toss in buttermilk and dredge in a mixture of 1 part cornmeal to 1 part flour (you’ll need about a cup of each). Deep fry in a heavy pot over medium high heat. Drain well.
Spread two rolls (I like fresh baked bollilos) with mayonnaise and Dijon mustard. You can hollow them out a bit, if you wish. Top with shrimp and coleslaw.
For the coleslaw: Thinly slice 1 head of green cabbage and 1 small red onion. In a bowl, whisk 1 tbsp sugar, 1 tbsp Dijon mustard, 1/4 c apple cider vinegar, 2 tbsp oil and a pinch of salt. Using your hands, mix this thoroughly with the sliced cabbage and onion. Cover and chill for an hour.
For the soup: Dice and sauté 1/2 lb andouille sausage until browned. Add 1/2 a bell pepper, 1/2 an onion, and 2 celery stalks, diced. Add 1 minced garlic clove and a bit of fresh thyme. Cook until softened, about 10 minutes. Add 1 cup pureed whole tomatoes, 4 cups chicken stock, and 1/2 c uncooked long grain rice. Simmer until rice is cooked, about 20 minutes. Serve with poboys.