Hello again Cards Fans

The 5-8 Saints will be marching into U of P to play the Cards. It’s anybody’s guess what the outcome will be with two struggling teams. With the way the season has turned out, and results from the past games we have played them… the big easy may not be so easy this year either! But we can hope for a win and send those Po’Boys back to N’awlins with a loss. One can hope.

N’awlins Po'Boy

The Players

Cajun Season

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)

Louisiana BBQ Sauce

8 ounces (2 sticks) butter (or 1 cup margarine)

6 cloves fresh garlic, minced (or 6/8 tsp garlic powder)

2 tablespoon of the prepared Cajun seasoning above

4 tablespoons lemon juice

1/2 teaspoon Louisiana hot sauce

Po’boy Stuff

1/4 wedge of iceberg lettuce, sliced into thin strips

1 lg. tomato, chopped

1 small red onion, thinly sliced

6 soft crust French hoagie rolls

12" andouille sausage

3 tablespoons olive oil

1 pound large raw shrimp, peeled, deveined and tails removed

Pre-Game

Prepare the Cajun Seasoning by thoroughly blending the above listed spices and put in a jar or empty spice shaker.

Prepare the BBQ Sauce. Put the butter in a frying pan over medium heat. Add the garlic and stir fry for about 1 minute, no longer or it will brown and you don’t want brown. If you use the powder garlic, add when butter is melted and turn heat to low.

Add 2 tbsp. Cajun Seasoning and cook for another 30- 40 seconds to infuse the flavors. Add the lemon juice, hot sauce, and stir gently until dissolved and blended together. Take the pan off the heat, cover to keep warm. Taste and add more heat if you like.

Cut the lettuce, tomato, and onions.

The Game Plan

Heat up the ole grill to low.

If not precut, slice the rolls lengthwise and pluck out some of the center of the roll to make a shallow canoe. Brush the cut side of the rolls with oil and grill over low heat until it starts to brown but don't let it burn!

When done with the rolls turn up the grill to about medium. Put the andouille on the grill over direct heat and roll it around until it browns and hits 160°F interior temp. Don't overcook if you want juicy sausage! Set aside and let it cool a bit, then slice it on an angle 1/4" thick coins.

Brush the shrimp with oil or melted butter to prevent sticking. (If you have smaller shrimp, use a grill topper to keep them from falling through or lay out a sheet of foil on the grill).

Grill about three to four minutes on each side depending on the thickness of the shrimp. When one side turns pink and gets some grill color, flip them. Continue till firm but not over cooked.

Re-warm the BBQ sauce and toss the shrimp and the sausage in the warm sauce to coat. Spoon some of the shrimp, sausage slices, and some sauce onto the bread with a slotted spoon. Top with lettuce, tomato, and sliced onion. Have plenty of napkins on hand.

Extra Point

Serve with fresh Remoulade. Combine the following ingredients and mix well.

1/2 cup mayonnaise or salad dressing

2-ounce jar diced pimiento, undrained

2 tablespoon ketchup

2 tablespoon finely chopped onion

2 tablespoon finely chopped celery

2 tablespoon snipped fresh Italian (the flat-leaf kind) parsley finely chopped

2 tablespoon capers, drained or you can use chopped green olives (I don’t care for capers)

3 teaspoons whole grain mustard

Grab a beer, Maybe an oyster shooter, Enjoy and

GO CARDS!!

ROTB Readers PSA from A Safety Guy-

I would like to extend a to you all a Safe and Happy Holiday Season and remind everyone to be careful out there as you celebrate with friends and family. If you drive, don't drink. If you drink, don't drive. I want to enjoy all of your posts on the site for a very long time!

Risky Business