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Three Po'Boy recipes for National French Bread Day

Watch Chef Kevin Belton every Tuesday morning on WWL-TV Eyewitness Morning News

Red Gravy

1/2 cup olive oil

3 cups yellow onion, finely chopped

1 head garlic, peeled and sliced

2 Tbsp. Creole seasoning

3 bay leaves

6 oz. tomato paste

4 cups crushed tomatoes

3 cups stock, vegetable or chicken

2 tsp. salt

1 tsp. cayenne pepper

1/2 cup finely chopped fresh basil

3 Tbsp. chopped fresh oregano

3 Tbsp. finely chopped fresh thyme

Heat the oil in a large stockpot. Sauté onions until cooked and translucent, about 10 minutes. Add garlic and continue to sauté for 2 minutes until you smell the aroma. Add Creole seasoning, and bay leaves and continue to sauté for 1 minute.

Add tomato paste and stir thoroughly. Cook until the mixture begins to brown, about 2 minutes. Add tomatoes and cook for 1 minute.

Add stock and remaining ingredients. Stir and bring to a boil. Reduce the heat and simmer for 1 hour. Stir occasionally.

Meatballs

1 large egg, beaten

1/2 cup seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup milk

1/3 cup chopped Italian parsley

3 cloves garlic, minced

1/4 cup chopped yellow onion

3 Tbsp. Creole seasoning

1/2 lb. ground veal

1/2 lb. ground pork

1/2 lb. ground round

Preheat oven to 375 degrees.

In a large bowl, combine eggs, breadcrumbs, cheese, milk, parsley, garlic and onion. Mix thoroughly. Add Creole seasoning and continue to mix.

Crumble meats to mixture, but do so lightly. Add meats to egg mixture and mix well.

Lightly shape mixture into golf ball sized meatballs. Be careful to make the meatballs loosely. If you pack them to tightly, they will become tough. Bake for 20 minutes until cooked to an internal temperature of 160 degrees.

Remove from oven and simmer in red gravy for another 5 minutes.

Garlic Buffalo Shrimp Po-boy

2 cups milk

2 eggs beaten

1 lb. deveined shrimp

1 cup cornmeal

¼ cup all-purpose flour

2 Tbsp. Creole seasoning

Oil for frying

1/3 cup crumbled blue cheese

In a large bowl, add milk, and eggs mixing well. Add shrimp, cover, and refrigerate for 10 minutes.

In a Ziploc bag, add cornmeal, flour, Creole seasoning and shake together.

Drop shrimp into the cornmeal breading and shake liberally to coat well. Place coated shrimp on a baking sheet.

While coating sets, add 2 - 2½ inches of oil to a deep pot and heat over medium high heat.

Fry shrimp until golden brown but don't fry too long. Shrimp doesn't take too long to cook.

Drain on paper towels and serve.

Buffalo Sauce

1/3 cup hot sauce

3 Tbsp. butter, melted

Place hot sauce and butter in a small bowl and combine well.

Hot Sausage Po'boy

1 lb. hot sausage

1 tbsp. garlic powder

1 tbsp. onion powder

1/3 cup cooking oil

Combine all ingredients in a bowl and mix by hand until everything is well mixed together.

Form into "hamburger" patties and fry as you would a hamburger in a pan over medium heat for 5-7 minutes on each side or until browned and cooked.

Butter Garlic Sauce

1 cup butter

6 cloves garlic, minced

1 tsp. Creole seasoning

Place all ingredients in a sauce pan and heat on low for 5 minutes to allow flavors to blend.

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