contest BEGIN! Bayou Battle II - Roux'd Boy Throwdown

[The Hot Pepper]

Wait... SL has "RUUD" Awakening IPA? Well played SL!!!!!!!!!!!!!!!!!!!!!!!!

 

[salsalady]

Yep!   Ruud Awakening Beer for the Roux'd Po'Boy!   (the brewery owners' name is Ruud lol)
 
 
 
And here's the mess!
 
My Trinity was a little different.  Celery wasn't gonna cut it, so I used sweet peppers, Walla Walla Sweet onions and carrots.  Blond roux, trinity getting happy and then some pineapple juice, Ponzu, ginger, and lime juice and some yellow blend dried chile powder (fatalii, aji chinchi, peter pepper)  This was a fruity, spicy, and sweet tropical type sauce. 
 

 
 
16-20 size shrimp, butterflied, egg mix with some Portland Pepper Sauce Company Fresno pepper sauce, Panko with salt and more yellow chile blend, getting happy in the cast iron.

 
The Build-
Tropical Sauce on the French roll
SHRIMP!!!
More tropical Sauce
Lettuce, tomato, onion, cilantro
Squeeze of fresh lime, and a half a roll of paper towels.  

 
Sammie #2 for the Kid

 
 
By the way, this meal was completely geeme-friendly (no black pepper!)  I think that's a first for me.  LOL.

 

[The Hot Pepper]

Oh hot damn SL... a tropical roux... unique! Sounds awesome!

 

[Jeff H]

Allright, I'm in.
 

 
 
 
Got to start with fresh bread though.
 
Flour
yeast,
oil
sugar
salt
water
 
You know the drill. Mix, kneed for 15 minutes in the stand mixer, Rise for an hour. Punch down and form into loaves. Let rise again. Egg white wash, kosher salt on the crust and a little Tony Chachere's More Spice on the ones for the throwdown.
 

 
20ish minutes at 400.

 

[The Hot Pepper]

Waiting for someone to use hot peppers as the pepper in the trinity...

 

[salsalady]

Salsalady's Sweet & Spicy Shrimp Po'Boy
 
Jumbo Shrimp (about 15, I used 4-5 per sandwich)
eggs and a fresno pepper hot sauce (from Portland Pepper Sauce Company), panko with dried yellow chiles (fatalii, aji, peter pepper) 
 
Ingredients for the sauce-
2 c pineapple juice
Holy Trinity- sweet peppers, Walla Walla sweet onion, carrots- about 3/4c each
1/2 c butter, 1/2 c flour for the roux
1T ginger
1T Ponzu sauce
2T lime juice
1/2 tsp yellow chile blend
 
lettuce, tomato, red onion, cilantro and fresh lime for garnishes
 
 
Cook the roux just to get the flour taste gone, keep it blond.  Add the trinity and cook for about 10 minutes, add the juice and remaining ingredients.  Simmer and keep stirring for about 15-20 minutes until the Trinity is soft.  Keep on warm until the Shrimp are done.
 
Dunk cleaned/butterflied shrimp in the egg wash and then seasoned Panko.  Fry in batches, keep warm in the oven until all are done.
 
Splooge some Spicy Tropical sauce on warm french bread rolls,
Place the shrimp on the roll, slather with more sauce.
Add lettuce, tomato, onion, cilantro, and a squeeze of lime 
Grab a roll of paper towels and Dig In!
 
I made 3 Po'Boys for lunch, they were gone in a flash.  Thumbs Up from the family, they liked this one!
 

 

[texas blues]

Waiting for someone to use hot peppers as the pepper in the trinity...

 
Nobody wants celery.

 

[SumOfMyBits]

 
BOOSH

Fresnos with that garlic.
 

 
Shrimp shells n' tails makin' shellfish stock. ~30 minutes
 
 

 
Gumbo gumbing.

 

[salsalady]

TB used jalapenos and fresnos~

 

[The Hot Pepper]

TB used jalapenos and fresnos~

 
That he did!

 

[Booma]

Some nice looking entries!

 

[frydad4]

Gulf shrimp are the best. 
Do not bother spending your hard-earned money on anything imported...get 'em from the gulf. 
It's worth the price difference. In fact, spend the same, get a few less...quality over quantity, and it's well worth it. 
 
I am making a hybrid of my two favorite cajun/creole dishes...a shrimp po'boy, and cajun barbecue shrimp (which is not bbq like we know it). 
I'll 'splain later. 
 
pol...Florida Pinks
 

 
I made an almond-colored roux...so good and nutty!
 

 
I wanted a sauce that would have the consistency of a sandwich sauce, with the flavor of cajun bbq shrimp sauce...thanks roux!
 

 
Bout to get dressed...
 

 
werd...somebody bump me!!!

 

[JayT]

Lots of shrimps up in here! SL that rocks just like you. Does that sauce taste like your commercial island sauce? Unfortunately I am out of this one. I had to work the last two days/nights and just got home now from my son's b-day party at my parent's house. Mine would have been a different one for sure. My idea was kinda like Phil's. I was going to do a dark roux with the trinity, plus fatalii, and chocolate scorpion, beef broth, worchestershire, garlic, mushrooms and tenderloin tips. Rachlete cheese on an Italian roll. I guess I will still make it tomorrow and post in the SOTM. Good luck everyone and they all look great!

 

[frydad4]

Frydad's Nawlins Barbekroux Skrimp Po' boy
 
Not in any particular order, two of the very best bayou dishes are shrimp po' boys and barbecue shrimp.
The barbecue shrimp is not done on the grill, however. It is made with this delicious butter sauce that is full of garlic, butter, worcestershire, cayenne pepper sauce, butter, butter, butter. The shrimp are cooked in the sauce, and served with crusty bread for dipping. It is divine (if messy). 
 
I wanted to mix the two by creating a sauce with the consistency of, say, ketchup, but the flavors of the barbecue butter sauce, and put it on a properly dressed shrimp po' boy. With an herbed jalapeno mayo, of course. 
 
Barbecue sauce: Roux with 1/4 c each veg oil and flour. Stir it on medium for a long ass time until it browns and smells awesome.
Add half a stick of butter, 1 T garlic powder, 1/4 C each worcestershire and Hot sauce. stir. Let cool.Taste, adjust if necessary to taste. It's gonna be great!! 
 
Herbed mayo: Dukes, 1 minced jalapeno, crushed thyme, dill, capers. Stir, it's great!!
 
Assemble sandwich on fresh bread with herb jalapeno mayo, tomato, lettuce, shrimp, roux sauce, pickles, more herb mayo.
 
Take a bunch of pictures real quick so you can eat it!! This was quite tasty!
 

 

 

 
I'm not wearing anything under these clothes!!
FD

 

[The Hot Pepper]

That's divine! Thanks for not forgetting pickles!! Been looking for them (sorry if I missed on others, haven't really looked good.)

 

[SumOfMyBits]

Sum's Shrimp Fry Po' Boy w/ Scallop Gumbo
 
If I always had some sort of Gumbo on hand, this Po' Boy (or a variation of it) would be made at least once a week.
Sloppy as all get out, but that's just part of the experience... and makes it that much more satisfying. Trust.
 
See my process.
 
Scallop Gumbo
dark roux
 
1 cup butter (2 sticks)
1/2 cup flour
1 green bell pepper, chopped
1/2 sweet onion, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 Tbsp Old Bay seasoning
~1 qt. shellfish stock (make your own from shrimp skins and tails, way better.)
2 teaspoons Worcestershire sauce
1 link (85g) smoked andouille sausage, cut into 1/2 thick rounds
1/3 lb U/15 count sea scallops
3 okra, sliced in 1/4 wheels
2 tsp cayenne powder
1 Tbsp Louisiana Hot Sauce
 
Make the roux first... the color of an old penny brown. With 2 sticks of butter, 1/2 cup of flour will not thicken up... no worries. Should take about 30 minutes.
 
Toss in the Holy Trinity, garlic included. Stir it up for about 5 minutes.
 
Then pour in the shellfish stock. Strain out the skins and tails if you made your own like I did.
 
Might need to add some water if the Gumbo seems to thick. It needs to be thick soup consistency to simmer for a half hour.
 
Add the sausage and the okra wheels 20 minutes in. Then add the scallops in the last 5 minutes. Done.
 
Shrimp
~1/2 lb
 
Dredge your shrimp in fish fry breading and fry in hot oil ~30 seconds each.
 
Build sandwich with shrimp on the bottom... then go nuts with the Scallop Gumbo! Can't go too wrong with too much.
 

 

 
Pinky Out!
 

 

[Booma]

Quite shattered that i'm not entering this, could really go for another po boy. So much awesomeness going on

 

[Jeff H]

Trinity and garlic:

 
Working on roux

Not dark enough yet, but time to add the veggies.

 
That is better.

 

 
all that is left of the eouffee

Something that wasn't too messy to pick up, but yet, plenty of sauces.
 
 
 
French quarter Dip roux’d boy.
Ingredients:
 
French Bread rolls:
Flour
Water,
oil
yeast
sugar
salt
More Spice

Shrimp for me, chicken for the kids and the wife is sitting this one out.
 
Etouffee:
½ cup flour
½ cup canola oil
Holy trinity- celery, white onion, red bell pepper
garlic
Creole seasoning
More Spice seasoning
Joyner’s White Hab powder
1-½ cup chicken stock

The dip:
The etouffee thinned with chicken stock until gumbo consistency.

The shrimp (chicken for the kids)
egg whites and milk,
rice flour
panko crumbs
pan fried until golden brown.

Side: Cajun potatoes
Roasted potatoes coated with Tony’s More Spice
 
Prep:
The bread is already described in an earlier post.

Etouffee is done with a nice dark roux and then the trinity is mixed in and fried for 5 minutes or so. Garlic added and fried for a little longer. Turn on low and let simmer for an hour or so.
 
Reserve ½ of the etouffee for the sammies and ½ for the dipping sauce. Thin the ½ to be used for dipping until about the consistency of gumbo without the rice (plenty of starch in this meal already.)
 
Shrimp:
coat in egg whites, rice flour, egg whites and then panko crumbs. Fry in oil until golden brown.
 
 
Assemble sammie: Shrimp, topped with etouffee, then cheese and  broil until melted.
 

 
Serve with gumbo dipping sauce.
 

Stupid post combining. Boss, separate my official entry please.

If I can get a bump, I'll just repost it.

 

[frydad4]

lookin good!

 

[Jeff H]

Alright, a bump to make this cleaner.
 
 
French Dip roux’d boy.

Ingreedients:

French Bread rolls:
Flour
Water,
oil
yeast
sugar
salt
More Spice

Shrimp for me, chicken for the kids and the wife is sitting this one out.

Etouffee:
½ cup flour
½ cup canola oil
Holy trinity- celery, white onion, red bell pepper
garlic
Creole seasoning
More Spice seasoning
Joyner’s White Hab powder
1-½ cup chicken stock

The dip:
The etouffee thinned with chicken stock until gumbo consistency.

The shrimp (chicken for the kids)
egg whites and milk,
rice flour
panko crumbs
pan fried until golden brown.

Side: Cajun potatoes
Roasted potatoes coated with Tony’s More Spice

Prep:
The bread is already described in an earlier post.

Etouffee is done with a nice dark roux and then the trinity is mixed in and fried for 5 minutes or so. Garlic added and fried for a little longer. Turn on low and let simmer for an hour or so.

Reserve ½ of the etouffee for the sammies and ½ for the dipping sauce. Thin the ½ to be used for dipping until about the consistency of gumbo without the rice (plenty of starch in this meal already.)

Shrimp:
coat in egg whites, rice flour, egg whites and then panko crumbs. Fry in oil until golden brown.

Assemble sammie: Shrimp, etouffee, cheese then broil until melted.

 
Serve with gumbo dipping sauce.
 

.