Recipe: Yummy Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. i. A fantastic one pound juicy New Orleans sandwich that's so rich, so lumpy, so creamy, so crispy, so chilly and fluffy - your guests won't soon forget about you ever serving this dish to them! Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys - Twice cooked grits - Mike's EZ Chicken Sausage & Shrimp Gumbo - Cowboy Caviar - Prosciutto wrapped scallop with dirty rice - Mini Lobster Rolls - Mike's Oxtail Pepper Stew - Cajun seafood and crab boil - Mike's Southwestern Queso Dip.

For when you are planning your next big get together outdoors, a "mess of shrimp" is the perfect way to round out a day I hadn't thought of these shrimp in years, until last summer for a lake-house weekend, a friend made a batch for dinner. It has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew But but but don't close the window yet because trust me when I say - you WILL want to try this New Orleans sausage shrimp gumbo! Added squid to the shrimp, felt like any other seafood would be welcome. You can cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys using 27 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

1. You need of ● For The Seafood.
2. It's 1 Pound of Raw Rock Lobster Tails [steamed & rough chopped].
3. It's 1 lb of Pre-steamed Langistino Lobster Tails [rough chopped].
4. You need 1 lb of Pre-steamed Jumbo Shrimp [rough chopped].
5. You need 1 Pound of Pre-steamed Lump Crab Meat [de-shelled].
6. It's of ● For The Fresh Crispy Breads.
7. It's as needed of Leidenheimer 12" Bread Loaves [halved - sliced].
8. You need as needed of LG Onion Or Garlic Bagles [toasted - optional].
9. You need of ● For The Creamy Seafood Mixture.
10. You need 2 Dashes of Heavy Cream.
11. Prepare 1/4 Cup of Fresh Chopoed Chives.
12. Prepare 1/2 Cup of Real Mayonnaise [or more].
13. You need 1/2 tsp of Old Bay Seasoning [or more].
14. Prepare 1/2 tsp of Lemon Pepper [or more].
15. Prepare to taste of Lemon Juice.
16. Prepare 2 of LG Stalks Celery [fine minced].
17. Prepare to taste of Celery Salt.
18. Prepare 1/4 Cup of Fresh Chopped Parsley.
19. It's 1/4 Cup of Claussens Dill Pickle Halves [minced].
20. Prepare of ● For The Garnishments [optional].
21. It's as needed of Paprika.
22. It's as needed of Capers.
23. You need as needed of Philadelphia Cream Cheese.
24. Prepare as needed of Fresh Lemon Wedges.
25. It's as needed of Fresh Crispy Butter Lettuce Leaves.
26. It's as needed of Claussens Dill Pickle Halves.
27. Prepare as needed of Salt & Vinegar Chips.

Halved the onion and replaced with scallions, added fresh garlic. Peel the shrimp, leaving only their tails attached. We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to. See more ideas about New orleans, Crawfish etouffee, New orleans louisiana.

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys step by step

1. Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl..
2. 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later..
3. Cut lobsters down the middle of the upper shell with sharp kitchen shears..
4. 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails..
5. I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl..
6. But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells..
7. In a pan with a lifted rack and tight fitting lid - add these ingredients to taste. Butter - White Wine - Minced Garlic - Fresh Lemon Juice - Lemon Pepper - Old Bay and bring all to a simmer. Add what you'd like and how you'd like it but don't allow your fluids to rise above your rack and touch your lobster tails. You want to steam - not boil..
8. Drizzle a bit of your melted sauce on top of your lobster tails and into the slits you made earlier. Steam with tight fitting lid for 7 to 8 minutes. Don't peek tho! ;0).
9. Pull lobster tails, de-shell and rough chop meat. I'll always use the leftover lobster butter juices for a quick, simple steamed Baby Ukon Gold Potato, white onion and green pepper dish. Waste not want not right?.
10. Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆.
11. Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side..
12. If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base..
13. Add a piece of butter leaf lettuce - add seafood mixture with a squeeze of lemon - then another piece of lettuce to keep your bread nice and crunchy!.
14. Viola!.
15. Quite possibly the BEST chilled pickles out there! They're firm and crazy delicious! You'll only find them in your refrigerated isle of your local chain supermarket..
16. Enjoy this tiny extra rich little taste of NOLA y'all!.

New Orleans: Balconies, Graveyards, Pirates, Gators, Swamps, Nicolas Cage, & Boobs. · Bring home the cajun flavors of New Orleans with this gumbo recipe. It's loaded with shrimp, chicken and smoked sausage. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. As black tiger shrimp becomes harder and harder to find, especially at sensible prices, there is talk of it becoming a high-end, niche product, say industry players. "I'm sure the large part of the market, even those who are currently using black tigers, will shift to white [shrimp].