New Orleans BBQ Shrimp and Leidenheimer French Bread

Spring Chicken

In ten days it will be one year since I got a sudden craving for a real New Orleans PoBoy, the kind made with Leidenheimer French Bread, which as far as I knew, New Orleans was the only place the bread was available. 

Well, I certainly wasn't going to drive to New Orleans to get some so I decided to make my own Leidenheimer French Bread. And wouldn't you know it, I found a recipe for it. 

Here's the link to the video of that culinary adventure. 

https://www.youtube.com/watch?v=FglbieAqf6U 

Wouldn't you know it, about 3:00 am this morning I woke up craving some Leidenheimer French Bread again. I took to thinking about it so much that I just got up and made some. Just like before but better. 

Then my Sweetie said how's about some BBQ Shrimp to go with that bread? Read'n my mind! She found a package of Cousin Boudreaux's BBQ Shrimp stuff and some shrimps. So about the time the first loaves of bread came off the Egg to cool, it was time to put the BBQ shrimp on. Nex thing you know, we're eat'n BBQ shrimp and sop'n up the butter-juice with my version of Leidenheimer French Bread. 

Here's some pictures of today's cook. 

 

 

 

 

Ax me if it was gud. Of course it was gud. 

And it sho nuff answered my craving. 

Spring "Now Ax Me If I'm Full. Sho I'm full..." Chicken 
Spring Texas USA

CPARKTX

Oh heck yeah. 

Ima_good_egg

Oh Lordy, that looks mighty fine!

texaswig

Your right it is the bread that makes a good po boy. Looks good. 

logchief

It doesn't get any better than that.  Paul Prudhomme's recipe in Lousiana Cooking is spectacular

YukonRon

Awesome cook. Great Bread and the po boy is awesome.

northGAcock

Away from my laptop.....but deffinatelly Murry worthy. When I get home....beautiful.

caliking

Bookmarked. Have loved BBQ shrimp when I've had in NOLA. 

SGH

@Spring Chicken
While the meal certainly stands on its own merits, shrimp along with oysters automaticity earns:

Great job brother Chicken.  

dweebs0r

@Spring Chicken

What is the name of the device you are using for indirect?  Looks interesting.

thetrim

Pascal's Manale shrimp.    Yumm

Spring Chicken

dweebs0r said:

@Spring Chicken

What is the name of the device you are using for indirect?  Looks interesting.

It's an adjustable rig from the Ceramic Grill Store.  Here's the link:

https://ceramicgrillstore.com/collections/shop-large-adjustable-rig-for-large-big-green-egg

It's another good thing to have in your accessory cabinet.

Spring "We All Look And Cook Better With Good Accessories" Chicken
Spring Texas USA

JohnnyTarheel

Mighty fine!!!!

leemschu

Awesome meal!

KiterTodd

Looks fantastic.  Thanks for sharing that one.

TideEggHead

@Spring Chicken One of my favorite dishes! We usually make it a couple times a month, serve it over cheese grits and done! Never seen cousin Boudreaux, is it a package seasoning?? Oh and the bread looks awesome!

Spring Chicken

TideEggHead said:

@Spring Chicken One of my favorite dishes! We usually make it a couple times a month, serve it over cheese grits and done! Never seen cousin Boudreaux, is it a package seasoning?? Oh and the bread looks awesome!

Thanks.  It's definitely a favorite, but we have a lot of favorites around here. Half of 'em are South Louisiana dishes (not all food in South Louisiana is Cajun), and half are North Louisiana dishes (not all food in Louisiana is Cajun, Creole or on the half shell), and the other half is Texas (not all Texas food is cowboy style, BBQ'd, taco'd, pot-cooked, smoked, shot-fresh, or imported from Louisiana).  We have a lot to chose from and a lot to compare to if'n we want to cook it ourselves.

But one thing we find about those South Louisiana entrepreneurs who concoct these bags of seasons you just add something to, they're pretty darn good. Some gooder'n the others, of course, but they're still good enough to keep around to be able to whip up a surprisingly good meal in no time a'tall.  

Cousin Boudreaux's is one of them, and so far, all of his products make the cut.  We ain't run across one yet that wasn't worth the effort.  So with that said, here's the link to their site.

 https://cousin-boudreauxs.myshopify.com/

Or if you are anywhere close to New Orleans, check out Rouses' Markets.  They have all of 'em and a lot more.

As for the bread.  I just bought some more flower to try again.  This time I'm not transferring the risen bread to the baking stone.  No matter how hard you try, the rise falls and the bread spreads out kinda flat.  It still tastes good but it's lost its fluff.  Poboy bread needs some fluff.

I'll be taking pictures.

Spring "Add These To A Bag 'a That And Call Me When It's Ready" Chicken
Spring Texas USA

TideEggHead

@Spring Chicken Thanks for the info, I will definitely check out his stuff! We've always went the homemade route even down to the creole seasoning, but I might pick up some cousin boudreaux's to use when I'm in a pinch!