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Close your eyes and take a trip with me down French Quarter. Cobblestone under your feet, swanky music luring in a nearby alley, the smell of beignets and Cajun spices fill your nose. The site, scent, and sound is enough to sweep you up into NOLA’s (New Orleans’) majestic history.
Eighty percent of Creole food contains something that isn’t AIP-friendly. My recent visit to NOLA had me itching to create an AIP Cajun experience. King cake, gumbo, beignets, jambalaya, grits, po’ boys, and more. First on the list was po’ boys.
The combination of the caramel-y sweetness of the faux hoagie roll (sweet potato), crispiness of the garlic shrimp, bitter freshness of the veggies, and the tangy remoulade sauce will have you ready to join the Mardi Gras festivities. I learned that Mardi Gras means Fat Tuesday which is the Tuesday before Ash Wednesday (first day of lent, a time of repentance and abstaining from sin). The idea is that you spend the carnival indulging in gluttony and various sins and then begin your repentance on Ash Wednesday. The good news for you is that this po’ boy recipe can be indulged in all year ’round.
Remoulade usually contains mayo, mustard and various nightshades. To make this sauce AIP-friendly and just as delectable, I opted for horseradish (for spice), pickle juice for tang, and coconut yogurt and avocados for creaminess.
Tip for this recipe: while the sweet potatoes are baking, you can work on the other ingredients. Chopping, sauteing, and blending. Also, Spotify’s New Orleans Brass playlist pairs well with recipe.
- 2 pounds wild-caught shrimp
- 2 cloves of garlic, minced
- 2 tablespoons avocado oil
- 4 medium-sized sweet potatoes
- 1½ teaspoons salt
- Avocado remoulade sauce:
- 3 avocados
- 1 teaspoon garlic powder
- ½ lemon, juiced
- 1 tablespoon horseradish
- ½ cup pickle juice, or to taste
- 2 tablespoons coconut yogurt
- 1 tablespoon fresh dill, finely chopped
- ½ cup cilantro, finely chopped
- ½ cup of green onions, chopped
- 1 small head of purple cabbage, finely shredded
- Preheat oven to 400 degrees F.
- Place potatoes on a baking sheet and use a knife to make about five slits on each potato to help cook evenly. Bake for 50-60 minutes or until done.
- In a large pan on medium-high heat, combine avocado oil, shrimp, minced garlic, and 1 teaspoon of salt. Saute until golden, about 5-10 minutes.
- Place remoulade ingredients in a blender or food processor and blend until smooth.
- Slice open sweet potatoes lengthwise. Add toppings in this order: purple cabbage, shrimp, remoulade sauce, cilantro, and green onions. Serve and enjoy!