August 23, 2011 Leave a comment
I love getting to visit my brother down in New Orleans. No matter how many times I’ve been there, it never loses its appeal – it’s a special place I hope to return to many times to come. From the quality of the live music, the strong and tasty drinks available at every turn and the unbelievable Cajun food which tastes better than I remember each time I go, New Orleans always leaves me wanting more. The style of food in New Orleans is so unique and savory it instantly became a favorite of mine. The exotic Creole and Cajun flavors of heavy seafood infused meals the city is famous for, like etouffee, gumbo, charbroiled oysters, jambalaya and po’ boy sandwiches leave me craving these savory dishes long after I’ve left. One of my favorite Food Network personalities, Paula Deen recently featured her own her po’ boy recipe featuring broiled tilapia with homemade tartar sauce I couldn’t resist trying. And to add my own twist and make it as authentic as possible, I added a few dashes of my go-to spice direct from New Orleans: Slap Ya Mama. The result was a messy but extremely delicious po’ boy rivaling anything I’ve had in the Big Easy. You can find her recipe here – Enjoy!
Here are three spices I rarely cook without- from pasta sauces, marinades and especially this po’ boy recipe, these exotic flavors make any meal really stand out. While the middle spice, Tony Chachere’s Original Creole is available at most supermarkets, Slap Ya Mama and LA Cajun Seasoning are usually only found in the south so my brother always bring me a new stash every time he comes home.
The homemade tartar sauce really stood out in this meal- it’s so tasty I’m going to have to use this recipe anytime I need tartar sauce in the future. Instead of sweet pickles, I used dill- and I almost doubled the amount called for since I liked the added crunchy texture.