Cypress Knee Shrimp Po’ Boy with Homemade French Fries

Ingredients

• 3 large loaves French bread
• 1 stick salted butter
• 1 lb Louisiana gulf shrimp
• 8 oz Louisiana crawfish
• ½ lb of Andouille sausage, chopped
• 8 cups grated parmesan cheese
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ yellow onion, chopped
• ½ cup heavy cream
• 10 oz lump crab meat
• ½ cup green onions, chopped for garnish

For the Sauce

• ½ stick salted butter
• 5 tsp garlic, minced

For the French Fries

• 3 lbs of russet potatoes
• 1 gallon cooking oil of your choice
• 1 can Captain Coby's Cajun Seasoning

Instructions

To make the Po’ Boy

1. 1
   In a large saucepan, melt butter. Add sausage, bell peppers, and onion cook until nicely browned.
2. 2
   Season shrimp and crawfish, add to pan, and cook for 5 minutes. Stir in crabmeat, heavy cream, and parmesan cheese until sauce becomes thick. Sauce has to be thick so it does not seep through the bread.
3. 3
   Preheat oven to 400 degrees. Make the sauce by heating butter and garlic in a small until it starts to boil. Cut off the rounded ends of the bread and then cut the bread in half so that bread stands up on its end. Hollow out the middle of a French bread leaving about 1" of bread intact at the end. Apply garlic butter generously to hollowed out hole in the bread and place in oven for 3 minutes. Remove bread from oven standing it up. Stuff shrimp, crawfish, and crabmeat into the bread. Garnish with parmesan cheese and green onions.

To make the Homemade French Fries

4. 1
   Peel potatoes (optional) and cut potatoes longways into approximately ½-inch by ½-inch sticks.
5. 2
   In a large, deep pot, bring cooking oil to 350 degrees. Drop in potatoes and let fry until golden brown. Remove from oil and season to taste with Captain Coby’s Cajun seasoning. Serve with Po’ Boys and eat until your stomach is full!