Chef/Owner Barry Reeves of Crawfish House and Grill

Cajun Girl Po-Boy

Cajun Girl Po-Boy

• 1 onion sliced thin
• 1 bell pepper sliced thin
• 1 C smoked sausage (diced)
• 1 lb peeled crawfish
• 1 lb peeled and deveined med. shrimp
• 1 lb lump crab meat
• 1 C shredded parmesan cheese
• ˝ C heavy whipping cream
• Seasoning to taste
• 24 inch loaf toasted French Bread

Method:
Place vegetables in hot skillet with the sausage. Saute for 3 minutes until vegetables become tender. Add crawfish and shrimp to the skillet and cook until shrimp are just pink. Add the heavy whipping cream to the skillet and bring to a boil. Season to taste.
Add crab meat and cheese to the mixture and stir until cheese has melted. Remove skillet from heat and let stand for 1-2 minutes until cools slightly. Cheese will start to cool which will allow for a better consistency to stuff inside of the French Bread. Divide the mixture into four equal portions and stuff each until full. The bread that is removed is used by the cook to sop up the skillet.
Serve’s 4