Saunter down Bourbon Street with this sandwich that evokes the Big Easy. In this class, Dave Mechlowicz teaches us how to make a simplified version of po'boys, piling buttery Cajun-spiced shrimp and a creamy remoulade-style sauce into warm crusty rolls.
Claire Thomas grew up eating shrimp toast, an Aussie favorite, and rediscovered it as it had a bit of a renaissance in the restaurant scene. She loves it because it takes like zero time to whip up and you can keep it warm in the oven until served.
This Southern staple is full of flavor and plenty saucy. We tried using bacon, but missed the spiciness and complexity of andouille sausage. For added richness, we cook the grits in milk and finish them with butter.