Super Bowl in New Orleans means Po'Boy sandwiches are easy watch party grub to make

Super Bowl LIX will be watched by an estimated 116.8 million viewers from across the globe on Sunday (Feb 9) and with an 11.30pm kick off time in the UK, you'll need plenty of food to see you through.

This year's host city is New Orleans, Louisiana and it's a place rich in inspiration for fantastic food. From creole dishes and cajun delights, the city has a rich history of cuisines.

The game will see the Philadelphia Eagles take on Kansas City Chiefs at Caesars Superdome and the biggest names in showbiz perform at the halftime show. Viewers can watch rapper Kendrick Lamar take to the stage for the show. And New Orleans native, Grammy winning singer and songwriter Jon Batiste will perform the national anthem.

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If you're hosting a watch party, one New Orleans staple is easy to make and is sure to satisfy. The famed Po'Boy sandwich is a classic and what's better it's easy to make.

The sandwiches are crammed with either seafood or roast beef and many have a remoulade sauce which is a Cajun alternative to French mayo-mustard.

In New Orleans the bread is key with a crispy crust and a soft interior. In this country the best is probably a French sandwich loaf - or a baguette - although the wider the better to cram on all the fillings.

Po'Boy's originated in 1929 during the city's streetcar strike and the Martin brothers restaurant would feed the strikers with sandwiches filled with fried potatoes, gravy and bits of roast beef on French bread.

The name came about as whenever another striker walked in the brothers would shout, 'here comes another poor boy!'.

The shrimp po'boy sandwich

This recipe is from simplyrecipes.com. They advise if you can't get peanut oil to use vegetable oil or lard instead.

And if you don't want to make remoulade, they suggest smearing the top of the bread with mayonnaise and the bottom with mustard.

Ingredients

• 1 pound medium shrimp, shelled, deveined, and tails removed

• 3/4 cup fine cornmeal

• 3/4 cup all-purpose flour

• 1 tablespoon Cajun seasoning

• 1 teaspoon salt

• 2 eggs, beaten

• Peanut oil for frying

• 1/2 head iceberg lettuce, shredded

• 2 to 3 tomatoes, sliced about 1/4 inch thick

• 4 small French sandwich rolls

Remoulade

• 1/4 cup mustard, preferably Creole mustard

• 1 1/4 cups mayonnaise

• 2 teaspoons prepared horseradish

• 1 teaspoon pickle juice or vinegar

• 1 teaspoon hot sauce (such as Crystal or Tabasco)

• 1 large clove garlic, minced and smashed

• 1 tablespoon sweet paprika

• 1 to 2 teaspoons Cajun seasoning

Method

If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Heat the oil in the pan:

Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

Dredge the shrimp:

Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.

Fry the shrimp:

Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Assemble the sandwiches:

To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.

Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.

Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

Serve at once with hot sauce and, if you know what's good, a beer.