Po’ Boys, the delicious Louisiana sandwiches, are a craving I get surprisingly often and fried shrimp po’ boys are the best of them all. There are many toppings for po’boys but I am most partial to the fried shrimp, catfish, crawfish, or oysters kind. Although there are many perfectly decent places to grab a po’ boy in NYC, I still just don’t have a go-to spot that I love. And the last time the craving hit and we tried a new place I ended up with food poisoning. So this time when I couldn’t get the idea of a pile of fried shrimp with pickles and hot sauce out of my head I figured I might as well make it myself and see what happens. The results were a super crunchy, spicy fried shrimp sandwich — stuff falling out of the sides of my roll, needing two or three napkins to clean up. Total success.
There’s a big fireworky weekend coming up. Traditional fare is grilling. May I suggest taking a cue from our southern friends and making pulled pork? Keep reading
I’ve been making these a lot lately at different events around the city. They’re a great party food so they’re perfect when there’s a crowd. They also surprise people. They’re like vegetable chicken fingers! I suggest in Good and Cheap that you serve them with peanut sauce, but people have enjoyed them with sour cream and scallions, spiced yogurt and even salsa. And now that it’s solidly asparagus season well, it’s time to try crusting them!
Jambalaya is a reader favorite, and it’s easy to understand why! This dish takes boring rice and leftover vegetables and makes it into an exciting, spicy, satisfying meal to feed a crowd! It’s a perfect way to enliven any leftovers from a large Easter dinner and make them into something new and mouthwatering. Just go easy on the cayenne and jalapeño if you are not totally wild about spicy food. Keep reading