Bring a taste of New Orleans to your backyard with this Blackened Shrimp Poboy! Juicy Gulf shrimp are seasoned with bold Creole spices, grilled to perfection, and stacked high on toasted French bread with sautéed peppers, onions, and a creamy Tiger Sauce mayo. This classic Louisiana sandwich is big on flavor and easy to make at home.

Ingredients

• 1 cup Blue Plate mayonnaise
• 1 tablespoon Tiger Sauce
• Boudreaux’s Backyard Lil’ Bit Better Blackening Seasoning, to taste
• Oil, for sautéing
• ½ medium yellow onion, diced
• ½ medium red bell pepper, diced
• 1 lb. large Gulf shrimp, peeled and deveined
• French bread or sub rolls
• Lettuce and sliced tomatoes, for serving
• Pickled peppers (optional, for garnish)
• Sliced green onions (optional, for garnish)

Directions

1. Make the Sauce:
   In a medium bowl, combine the mayonnaise, Tiger Sauce, and a pinch of Lil’ Bit Better Blackening Seasoning. Mix well and set aside.
2. Sauté the Veggies:
   Heat a drizzle of oil in a skillet/griddle over medium heat. Add the diced onions and bell peppers and cook until tender. Remove from heat and set aside.
3. Season & Cook the Shrimp:
   In a medium bowl, toss the shrimp with a little oil and a generous amount of Lil’ Bit Better Blackening Seasoning. Grill or sauté the shrimp over medium-high heat until blackened and cooked through, about 2-3 minutes per side.
4. Toast the Bread:
   Slice the French bread lengthwise and spread a thin layer of the prepared mayo sauce on each side. Toast on a griddle or skillet until golden.
5. Assemble the Poboy:
   Layer the shrimp, sautéed onions and peppers, lettuce, and tomatoes on the toasted bread. Garnish with pickled peppers and sliced green onions if desired. Drizzle with extra sauce and serve immediately.