BOLD Creole Seasoning 
Seasoned Fish Fry Mix 
Mini Bang Bang Shrimp Po’Boy
Shrimp + crawfish + Bang Bang sauce = mini po’boy magic! Crispy, saucy, and brushed with…
Get RecipeShrimp + crawfish + Bang Bang sauce = mini po’boy magic! Crispy, saucy, and brushed with spicy butter, this recipe by @SouthernVibin is bold in every bite.
Ingredients
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1lb Large Shrimp “Cleaned”
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1lb Louisiana Crawfish Tails
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8 Mini Po’Boy Rolls
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2 tbsp fresh parsley “diced”
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2 tbsp Yellow Mustard
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2tbsp Wsauce
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1 Tbsp Sriracha
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Tony Chachere’s Bold Creole Seasoning
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Tony Chachere’s Bold Fish Fry Mix
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2 Tbsp Butter (melted)
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1/2 tsp Red Pepper flakes
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1 Cup Mayo
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1/4 Cup Thai Sweet Chili Sauce
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Frying Oil
- Clear
Directions
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Prep the shrimp :Place cleaned shrimp into a bowl. Add 1 tbsp yellow mustard and a splash of Worcestershire sauce. Mix until coated.Season generously with Tony’s Bold Blend (measure with your heart). Set aside.
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Prep the crawfish tails :In a separate bowl, add crawfish tails. Repeat the same process: mustard, Worcestershire sauce, and Tony’s Bold. Set aside.
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Make the Bang Bang sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, and sriracha. Mix until smooth and well blended. Stir in fresh parsley.Set aside.
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Prepare spicy butter: Melt butter in a small pan. Add red pepper flakes and a pinch of fresh parsley. Keep warm for brushing later.
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Coat seafood: Thoroughly coat shrimp and crawfish tails in Tony’s Fish Fry Batter. Set aside while heating oil.
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Heat oil: Heat frying oil to 375°F.
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Fry shrimp: Deep fry shrimp for about 2 minutes, or until golden brown. Place on a wire rack to rest.
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Fry crawfish: Fry crawfish tails for about 45 seconds (they’re already cooked; you just want a golden crust). Place on a wire rack to rest.
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Toss in sauce: After resting for 2 minutes, toss shrimp and crawfish in the Bang Bang sauce until well coated.
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Assemble po’boys: Load sauced shrimp and crawfish into mini po’boy rolls. Brush the tops with warm spicy butter.
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Serve & enjoy!
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