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Crispy Shrimp Po' Boy Burgers
From Redbook
This recipe has been tested by Redbook

Bring New Orleans flavor to the dinner table with these mouthwatering Crispy Shrimp Po' Boy Burgers. Andouille sausage imparts spice and smoke to these delicious fried patties.

INGREDIENTS conv. chart U.S. Metric
2 teaspoon(s) vegetable oil, for cooking vegetables
1 cup(s) (additional) vegetable oil, for cooking shrimp
1/2 cup(s) (diced) celery
1/2 cup(s) (diced) green bell pepper
1/2 cup(s) (diced) onion
1 1/2 teaspoon(s) Cajun seasoning
1 clove(s) (large) garlic, minced
2 scallions, finely chopped
1 1/2 pound(s) medium shrimp, peeled, deveined
2 large eggs
1 3/4 cup(s) panko (dried Japanese breadcrumbs)
1/2 teaspoon(s) salt
6 ounce(s) andouille sausage, fully-cooked and finely chopped
1/2 cup(s) light mayonnaise
4 piece(s) (4-inch long each) French Bread, split, toasted
2 cup(s) shredded romaine lettuce
6 slice(s) tomato

DIRECTIONS
Heat 2 teaspoons oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir in scallions and let cool.
In a food processor, finely chop 1 cup of the shrimp. With a chef's knife, coarsely chop remaining shrimp.
In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.
In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.
Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the breadcrumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.
Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.

Photo: Redbook
COOKING INFO
Serves 4
Yield 4 sandwiches
Prep Time --
Cook Time --
Total Time --
Oven Temp --
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)
Calories 635
Total Fat 35g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 48g
Dietary Fiber --
Sugars --
Protein 31g
Calcium --

That's it exactly! Thank you ever so much! MacThayer

I was rocking along reading the Redbook recipe thinking it sounded vaguely like good crab cakes….then I got to the andouille. Man! that put the brakes on. I cannot imagine adding andouille to a seafood cake.

I was also thinking that it would make good crab cakes, and you can certainly omit the andouille sausage, although I think it might work better with shrimp than with crab, and I like it in gumbo.

I have my own recipe for deviled crab, but I bake it in a casserole dish, and it is topped with buttered bread crumbs.

@bbstx, I get it, but then I read the instructions more closely. The andouille is for making andouille mayonnaise!! For spreading on the bread. I imagine, all mind blown as I am, that it tastes good. Shrimp, at least the wild caught we have here, stands up remarkable well to hot and spicy considering how delicate it is. Or, rather decent sized whole ones do. Most seafood use to be considered poor food (as in food for the poor), but at the current price of shrimp, the thought of whirring it up in the FP is anathema, If one had scraps, however... But if I wanted andouille mayo, I'd just season it the same way and forego the flavor of the meat...

Obviously I did not read the instructions. Nevertheless, andouille mayo sounds vile to me. I‘m with you; i can think of many better ways to get spice into mayo without putting ground sausage in it. (IMHO you’d need to grind the andouille before incorporating it into the mayo0

Shrimp, andouille, tasso, are classic pairings in NewOrleans recipes but never have i come across andouille crumbles mixed into mayo. Doesn't sound good to me either. Just make a creole remoulade using a good avocado mayonnaise or even better a good cultured yogurt. Lots of lemon and zest, spice drawer...chipotle, cayene, paprika, urfa, sumac, etc. An inch or two of tomato paste from the tube. Not overly sugared ketchup.

ATK is often underspiced.

Very dated recipe. Switch out the unhealthy vegetable oil with a tBsp of olive or avocado oil and a scant pat of butter in a cast iron to sear or bake in the oven.

Shrimp cakes with a salad unless you really want a sandwich.

I made salmon cakes last week and having the other 4 from the freezer tonight. We had lobster rolls last night so no need for another bready thing. Just a salad.

I made shrimp shumai last holiday that has mince seasoned pork first. (lots of fresh ginger). About one third, then filled with minced shrimp. Another pairing of shrimp and sausage that seems odd but very common.

Olive oil is fine for Italian, but I prefer vegetable oil for seafood. Olive oil changes the taste. No more than I eat fried, it does not matter.

I still would not waste a cup of oil on the patties, unless it was a huge skillet. Just enough oil to come up to half the side of the pattie.

What I do not understand, is why it says it serves four, but then says to make six patties?

I get the andouille mayo. Not that different than bacon mayo or other chunky dressings and spreads sometimes used on sandwiches/burgers. The OP is 15 years old, and at the time interesting dressings were more popular to be coming out.

When I made the ATK shrimp burgers, I used 3/4 pound of shrimp to make two servings, and so I think 1-1/2 pounds in the Redbook recipe should make four servings intead of six.

I would not deep fry the burgers in any case, but I think the Redbook recipe is a good starting point. I agree that the andouille mayo is not necessary, and I would use my version of remoulade instead. Mine is similar to this, but I use chili sauce instead of mustard. I never put tomato in remoulade, especially not ketchup.

I might try andouille mayo for something else.

It is not a waste of shrimp to put some of it into the food processor, as this creates a paste that holds the burger together without needing to use egg or fillers, as noted by ATK. This is one of the best things about their recipe, and it does contain chunks of shrimp it it. I only ate half of my burger when it was hot, and I had the other half cold the next day for lunch. I sort of liked it cold better, as I could taste the shrimp better.

I would love to make lobster rolls and have rarely cooked lobster, since it is not common here.

Confused here. Ketchup in Remoulade? Doesn't that make it Russian Dressing?

Re the yield, maybe the patty size was determined by the bread size, or maybe ”4” meant a family, with mom and dad getting two, and the two kids one each?

Beesneeds, thanks for the explanation. I missed the whole bacon mayo, chunky mayo trend. I had no idea!

Lars, have you tried California spiny lobster? It's not like Maine lobster, less fleshy, no huge claws, more subtle. Available fresh Fall-Winter. I've read that a lot of the catch is sent to China, where they overpay, but it still should be available fresh in season.

The link is so old, I think that six maybe a misprint? My remoulade is a concoction of my own. Catsup and mayonaise with Cajun spice mix. There is more mayo than catsup. It is a medium pink. I then add Cajun spice mix until it tastes right. Let set for a while is better, but good right away. I used to use McCormick now Badia or my own mix.

Ketchup in Remoulade? Doesn't that make it Russian Dressing?

Yes, ketchup in remoulade makes it Russian Dressing. Russian without horseradish makes it Thousand Island. There is also Comeback Sauce, which has mayo, ketchup, and seasonings. Fry Sauce is ketchup and mayo without other seasonings.

Most remoulde sauce l know is made with catsup. I have not had it without catsup and I am from the gulf coast.

If you do not use catsup, you are just making your own with tomatoes and spices. It is still catsup.

Remoulade was invented in France the 17th century before tomato ketchup was invented in the U.S in the 18th century.. It was Americans that added tomato ketchup to remoulade to make it a different sauce, Russian dressing- that happened about a century later, in the early 1900's. The north can take the credit for both of those with Pennsylvania taking tomato ketchup, and New Hampshire taking Russian Dressing.

Walnut ketchup and mushroom ketchup (from the UK) were around long before tomato ketchup was invented. Mushroom ketchup can be somewhat comparable to Worcestershire sauce, and some earlier remoulade recipes could contain mushroom ketchup.

My remoulade recipe has neither ketchup nor tomatoes. Its color comes from paprika.

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika

1 to 2 teaspoons Cajun or Creole seasoning

2 teaspoons prepared horseradish

1 teaspoon pickle juice (dill or sweet, your preference)

1 teaspoon hot sauce (preferably Tabasco)

1 large clove garlic, finely minced

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

P.S. I’m not from the coast, but I do live in a coastal state.

There was a vaguely Gulf Coast restaurant here (vaguely as in not twee or camp or exclusive, but it came out in some of the food). They had an amazing remoulade. Craveable, even. It had head of pin sized little crunchies that could have been pickle...not zingy enough to be finger lime innards, but that kind of texture. No red. Most of the remoulades I've seen here, in SoCal (where we have a lot of people who came from New Orleans) are buff color, yellowy beige. The pink ones are pink from pimentón, which, I think is paprika, or at least very close. I like Russian dressing, but it's a different flavor, with the sweetness to offset the sour in your Rueben.

Nonpareil capers perhaps? Capers are pretty traditional in remoulade.

Only one of thousands:

https://blueplatemayo.com/recipes/louisiana-style-remoulade-sauce/

I am from the south. I live in the south. Remoulade is catsup and mayonaise with whatever spices youu like.

@plllog, the tiny crunch could have been fried/sauteed capers. Capers get tiny and crunchy when fried/sauteed.

Mmmmm, fried capers. Been so long I've forgotten about fryng them. Kind of nice in potato salad. I'll have to remember that when I make some this summer.

Ahhh capers…little flavor bombs fried or not!

Hm.... I don't think they were fried capers. I only use nonpareils and the crunchies would fit at least a dozen in one of them. I've looked at a lot of pictures of fried capers and they look no smaller than half. Plus, I'm pretty sure there were also capers in that remoulade. They really were the size and crunch of finger lime innards. It could be some kind of roe. I didn't have a fish reaction to it, but I don't always.

Hmmmm. Gastro-caviar maybe? Spherification, taking stuff and using science to make tiny sphreres. There are several techniques and mediums to create the caviar, and pretty much anything liquid can be used.

Are those crunchy? The only ones I've had were caper sized and not crunchy, but I can imagine the tiny size could make them crunchier. I looked around to see if I could find a mini-punch kind of thing, but if it's really tiny bits of pickle, it might be something really simple and automatic to cut them.

It can be about as crunchy as roe, and be made as small as a person can make droplets. That would depend on the viscosity of the stuff used to make it. A thicker one can get fairly small, but a thin liquid can be almost a mist.

If it were bits of pickle, it wouldn't be round like a pin head. The bits would be angular.

Lotteria burger chain in Vietnam makes shrimp burgers- for fast food they were pretty darn good.

I don't know if they were perfect spheres or just roundish. I just remember eating Mr. Picky's straight with a fork, it was so good.

Maybe roundish... boiled fenugreek seeds? It's an odd one, but a possibility. If you are familiar with it, you would likely know it if that's what it was.

I know ground fenugreek and fenugreek leaves. One of my favorite flavors. I didn't pick up any fenugreek flavor, but it could have been some kind of seeds. My memory on flavor might be all wrong, but I want to say round or roundish, wet, cruchy and perhaps salty, which is why I was wondering if there was a pickle press, or needle baller or something like that. But it could be roe, or tiny algenate spheres (I'm used to using it to thicken dyes), or mild finger lime spheres. Thank-you for trying to figure it out. It was the recipe as a whole that was so good. They closed after decades with no fanfare.

Probably pickled mustard seed. Finger limes are unmistakable with a burst of citrus. Such a high end product at 50+ a pound, most upscale restaurants include them in the item description on the menu. I've never come across them hidden in a sauce. Used like caviar on top to garnish a dish. Or tweezered around the plate. A show-off ingredient. Expensive because they are hard to grow, slow growers, and each small shrub does not produce much fruit. A high end restaurant supplier has them here in the fall season for 99$ a pound. Minimum one pound.

Pickled mustard seed will take on whatever you soak the seeds in.

Over the holidays for '7 fishes' i made a batch using red miso, fish sauce, and red wine vinegar. Most other times i just use AC or rice vinegar 50/50 with water for a mild burst. Sometimes chili flake.

They swell to three times their size in about two hours and continue for 24hrs. At 3-4$ a pound for seed it is an easy/cheap condiment to make. A pound makes about 12 working jars. Just soak and fridge it. Or blender smooth or coarse for a basic mustard.

Recipe developers are not rocket scientists. They make recipes so they are easily made from the average home pantry. They assume everyone has ketchup so they include it. A healthier cookbook or magazine or website/blog, will not use ketchup because of all the sugar. Tomato paste and dates or dried fruit for the sugars if needed. Sometimes honey or maple syrup.

I used to follow the BonApetite test kitchen. They would argue over some rare unusual ingredient like sumac..."remember our audience Brad", (when BradLeone was on a sumac binge). "our readers are not going to have access to sumac".

Weird. I can't imagine not having access to sumac. But I get the point. I didn't know finger limes were ”luxury” and being sold for such a price. There are some that aren't so limey, and different colors. Certainly, not them if they're expensive.

S, if pickled mustard seeds are crunchy, I'd bet you're right. That would explain the pickly memory, and 3 times the size of a mustard seed is right. Most of all, mustard goes in remoulade. That's one mystery laid to rest. :) Thank-you!

Pickled mustard seed pops like caviar. They soften to a point, but stay intack forever. I cleaned out the remnants of a jar last weekend maybe 6 weeks old...still firm. Can't think of another seed like it. (just made a small batch this morning while making coffee)

One thing i like about the shrimp cake recipes is taking a percentage and making a paste. The glue.

A high end chef uses a shrimp paste in his crab cakes. Called a mousseline. Makes sense. A bit gross to work with for the first time. Because of the proteins it is very sticky. I've had shumai dozens of times eating out but just made them for the first time recently. I have one last pound of crab in the freezer. Might try it for cakes and make another batch of shumai...shrimp and crab. And some mini shrimp cakes next time i have a dim sum gathering. Smaller shrimp are half the price of the larger i buy and very mild.

I don't think many know what sumac is. Some might know the pesky tree that grows like a weed. (not edible). At least not my pesky weed variety. Many would just skip a recipe altogether with a long shopping list of unfamiliar ingredients. Best to incude 'use sumac if you have it' or substitute xyz.

Agreed ! I've just never lived where sumac was exotic and our rural friends live close enough to shop in university towns. When I lived abroad in a tiny town in the back side of beyond, I had to travel to the big city to buy a broom because they were seasonal merchandise, but dozens of spices were available in the town. I wasn't pooh-poohing your story about the guy who had to be talked down from making sumac recipes, just expressing my surprise that sumac was in that category. To me, galangal is that way; less common, so I get it, just surprised. We have more poison sumac here than poison oak, so the word ”sumac” puts some people off, but culinary sumac also comes in little picnic packets.

Re the shrimp cakes, I wasn't questioning the method of making a paste to hold them together—that's classic. It was making patties altogether given the price of good shrimp. What you just said about using the tiny, less expensive ones for the paste makes great sense, and turns the project into an extender for the big ones, rather than a ”do what?”

I've thought several times about making some pickled mustard seeds, just to try it, after you've posted the recipe, but I've been waiting for other mustard seed jars in the fridge to be done (and remember). Now it's moved way up my must try list. Thank-you, again! I've seen any number of remoulade recipes that sound fine, even if I don't find good enough to eat straight with a fork, but I'm now ready to try to reproduce the star ingrdient!