Take a bite out of The Big Easy! Two sandwich recipes that will give a sample of Cajun cuisine

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MILWAUKEE -- After Angelica ate her way through New Orleans -- she wants you to get a taste of it too. In this week's Dining with Duria, Angelica shows us how to prepare two sandwiches that will give you a sample of Cajun cuisine.

Muffaletta Sandwich

Think Italian sub with olive salad

Makes: One 10-inch round sandwich

Serves: 2-4


  • 1 – 10 inch round load of Italian bread or focaccia bread
  • 1 cup Olive salad (NOTE: I like Glorioso’s Muffaletta olive salad)
  • ¼ lb Salami
  • ¼ lb Capicola or deli ham
  • ¼ lb Mortadella
  • 1/8 lb sliced mozzarella (3-4 thin slices)
  • 1/8 lb sliced provolone (3-4 thin slices)


  1. Cut the bread in half length-wise.
  2. Brush both sides with the oil from the Olive Salad or use olive oil.  Go a little heavier on the bottom.
  3. Begin layering ham/capicola and salami on the bottom half of the bread.  Then your cheeses.  The top with layer of mortadella.
  4. Add olive salad from the center, out.  Put the top half of bread on and press without smashing bread.  NOTE: Sandwich tastes better after you’ve let the oils & spices get soaked into bread for an hour or two.
  5. Cut the sandwich in quarters and serve.
  6. OPTIONAL: Toast or warm sandwich in over for a few minutes before eating.  I personally like it cold.

Fried Shrimp Po Boy

Makes: 2 sandwiches


  • 1 pound of medium to large size shrimp, peeled and deveined with tail off
  • ½ cup milk
  • Canola oil for frying
  • French baguette, cut into roughly 6 inch pieces and cut horizontally
  • Mayonnaise
  • Shredded lettuce
  • Sliced tomatoes thin

For flour spice dredge:

  • ½ cup flour
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp of Cajun or Creole seasoning
  • ¼ tsp pepper
  • Dash of cayenne pepper

For spicy Cajun remoulade:

  • ½ cup mayonnaise
  • 1/3 cup ketchup
  • 5-2 Tbsp horseradish sauce
  • ¼ to ½ Tbsp Cajun or Creole seasoning
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ½ Tbsp lemon juice


  1. Soak the shrimp in milk for a few minutes while you prepare the flour dredge.
  2. Heat oil to 375 degrees in a deep fryer or use about a ½ inch oil in the bottom of a skillet.
  3. Mix flour and all of the ingredients for the dredge together.
  4. Drain the milk off the shrimp and discard it.  Then toss the shrimp in flour and spice dredge.  Let the shrimp sit in the flour for several minutes, then toss again before frying the shrimp in hot oil.
  5. Shrimp will fry quickly, about 3 minutes until they are a light golden brown.  Take shrimp out immediately and let sit on paper towel to soak up excess oil.
  6. Spread plain mayonnaise or spicy remoulade on bottom half of bread.  Then top with fried shrimp and shredded lettuce and tomato slices.  Then you can drizzle plain mayonnaise on top or the spicy Cajun remoulade before assembling the sandwich.
  7. Serve while shrimp is still hot.


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