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.