Shrimp and Chicken Po'Boy

Servings: 4 Foodies

When Fat Tuesday hits, you need some food to tame the booze. Good thing this Shrimp Po Boy and Hurricane are a match made in New Orleans heaven!

  • Prep Time

    10 minutes

  • Cook Time

    30 minutes

  • Total Time (with rest)

    40 minutes

The How To:


  • 1 lb. Chicken Thighs
  • 1 lb. Shrimp (deveined, peeled)
  • 1 French Roll (large)
  • 14 oz. Coleslaw Mixture
  • 8 oz. Remoulade
  • 2 tbsp. Apple Cider Vinegar
  • 2 Vine Tomatoes (sliced thinly)
  • 3 Garlic Cloves (fine mince)
  • 1 tbsp. Lemon Juice
  • 1tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1 tbsp. Yardbird
  • 1 tbsp. Bayou Basics
  • Sriracha (to taste)


  1. Preheat oven to 375F.
  2. While preheating, place Coleslaw, Remoulade, and Apple Cider Vinegar into medium mixing bowl. Mix until evenly incorporated and refrigerate until ready to use.
  3. Place Chicken Thighs onto baking sheet. Season both sides with Yardbird. Once oven is preheated, place Chicken into oven and cook until 170F (about 20 minutes).
  4. With about 5 minutes left for the Chicken, place skillet on burner turned to medium. Place in Olive Oil and Butter. Once to temp, add in Shrimp. Season with Bayou Basics. Flip when starting to brown. Once flipped, add Garlic and Lemon into the middle. Pull when finished (opaque in center)
  5. Once Chicken is to temp, pull from oven and shred.
  6. Build Sammie! French Bread, Remoulade Slaw, Tomatoes, Pulled Chicken, Spicy Shrimp, Sriracha. BOOM!
  7. Wash it back with the Hurricane!


Common Questions