Louisiana Grilled Po’ Boy Sandwich with Remoulade

Introduction

Experience the taste of Louisiana with this Grilled Po’ Boy sandwich, packed with smoky, perfectly seared seafood on a crispy French baguette with a creamy remoulade sauce. The Arteflame grill ensures a steakhouse-quality sear, locking in the juices for unmatched flavor. Get ready to impress with this classic Southern favorite!

Ingredients

• 1 French baguette, sliced in half
• 1 lb shrimp, oysters, or fish of choice
• 4 tbsp unsalted butter, melted
• 1 cup shredded lettuce
• 1/2 cup remoulade sauce
• 1 tsp Cajun seasoning
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• 2 tbsp chopped parsley (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins.
3. Light the paper napkins and allow the fire to heat the grill for about 20 minutes.

Step 2: Prepare the seafood

1. Pat dry the shrimp, oysters, or fish with a paper towel.
2. Season with Cajun seasoning, lemon juice, salt, and black pepper.
3. Brush with melted butter for enhanced flavor.

Step 3: Grill the seafood

1. Place the seafood on the center grill grate at 1,000°F and sear quickly to lock in juices.
2. Move the seafood to the flat cooktop griddle and cook to desired doneness.
3. Remove from the grill when the internal temperature is 15°F below the target temp (it will continue cooking off the grill).

Step 4: Toast the baguette

1. Brush the baguette with melted butter.
2. Place it on the flat cooktop for a crispy, golden-brown toast.

Step 5: Assemble the sandwich

1. Spread remoulade sauce on both sides of the toasted baguette.
2. Add a layer of shredded lettuce.
3. Top with the grilled seafood.
4. Garnish with chopped parsley.
5. Press the sandwich lightly and serve immediately.

Tips

• Use fresh seafood for the best taste.
• Let the seafood rest for 5 minutes after grilling before assembling.
• For extra crunch, add thinly sliced pickles.
• Use a meat thermometer to ensure perfect doneness.

Variations

1. Spicy Cajun Po’ Boy: Add chopped jalapeños and extra Cajun spice for heat.
2. Garlic Butter Shrimp Po’ Boy: Mix garlic powder into the butter before grilling.
3. Blackened Fish Po’ Boy: Use blackened seasoning for a smoky, charred taste.
4. Pineapple Glazed Po’ Boy: Brush grilled seafood with a honey-pineapple glaze.
5. Vegetarian Po’ Boy: Swap seafood for grilled portobello mushrooms.

Best Pairings

• Sweet potato fries
• Coleslaw
• Southern sweet tea
• Grilled corn on the cob
• Cold Louisiana-style beer

Conclusion

This Louisiana Grilled Po’ Boy Sandwich is full of smoky, juicy goodness with perfectly seared seafood and a crispy French baguette. The Arteflame grill guarantees a restaurant-quality Po’ Boy that you’ll love making again and again.