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Average Rating:
Total Reviews: 6
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By Food-is-Love
FL
on October 16, 2012
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I'm curious, why are reviews posted by people who haven't actually tried the recipe? Just because a chef puts their spin on something doesn't give a reviewer the right to criticize it for not being "authentic", especially if they haven't tried it.
Never on this episode did Kelsie say HER versions were exact replicas of the original. I do believe she said she "updated these classics" and encouraged the audience to try new things and put their twists on them.
Love your show and loved this version of a picnic sandwich Kelsie and I hope to see new episodes in the future!
By Lauries980
Pacific Northwest
on March 10, 2012
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Although this is not the traditional Po' Boy sandwich, this is a tasty sandwich. This sandwich is a good change from some of the standbys I usually make. It is fairly quick and easy to make and there is nothing left over after I make it. I will continue to make it.
By jendanmeg
on September 19, 2011
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Just as good as it looked!
By N.O. GoddessOfT...
on August 11, 2011
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This looks like a really delicious sandwich but it is NOT a poboy.
Poboys are made on French bread made in New Orleans. They come traditionally "dressed" as we call it, with lettuce, tomato, pickle and plain old store bought mayo or you can make it at home. The coating for the shrimp is a fish fry or a mixture of cornmeal and flour or just a dusting of flour.
The bread is typically not oven toasted. It's laid face down on a stove top grill to crisp up the top layer of the inside of the bread. There is no butter added and garlic is nowhere in a poboy. The bread should be soft and warm, never crunchy and toasty.
If you were to walk into any poboy shop or restaurant in New Orleans to order a poboy, this is not what you would get. But it does look really delicious.
I'm giving it 2 stars because it looks good but is not authentic.
By Vlondril
on July 18, 2011
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Absolutely delicious!
By lkuzmano
Springfield, VA
on July 16, 2011
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This is a good shrimp sandwich but what makes it is the homemade tarter sauce. I couldnt really taste the creole seasoning though...so next time I will skip the flour and roll the shrimp in just the seasoning alone. It sounds like alot but I think between the panko and the sandwich fixings it wont be overpowering.