Test cook Bryan Roof and host Julia Collin Davison team up to make a New Orleans classic, Shrimp Po’ Boys. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of a Mardi Gras favorite, king cakes. Finally, test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
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Get the recipe for Chicken Sauce Piquant:
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This show is sooo much better than the drama infused reality crap on TV where they don’t teach anything. This is very instructional, clear, concise and just the right amount of personality.
The best sandwich I ever had was an oyster po-boy at a little cafe in Algiers, LA right on the Mississippi.
Oh.., I'll be making this!!! THANKS ❣
You can buy New Orleans French bread from Rouses grocery. They ship worldwide.
It is perfection!
I went into the taste test like "I hope they didn't get a Rouses king cake" and they did, and it came in last where it belongs.
Cs
They also fed crowds during the depression!
hi
Love me a po boy
I am glad cooking shows decided to get less preachy about washing your hands after handling meat. For awhile it was obnoxious. Guess they still have to add it in at times.
Brian can cook his butt off; that's hot.
Fried oyster po'boys are the absolute King of po'boys!
There is a flood coming from my mouth 👄
I don't like king cake. I was born and raised in Maine and we had or I should say my mother made chicken sauce picante and her side of the family was from Canada. She must have read it in a magazine.
Remoulade is a classic. New Orleans made it their own and didn't try hard enough.
A poboy though only has mayo, pickle, lettuce, tomato. Some use hot sauce because it's fried.
Also, no need for standard breading procedure.
Soak dry and cleaned product in good, thick buttermilk and then directly into cornflour seasoned. Fry.
Never use giant shrimp or "prawn"
The real key is small, white shrimp. 60-80 count. If we have to use 30-40 count, split lengthwise and doubles the number, right?
Soak in buttermilk brine, toss in dry cornflour that's been seasoned. Maybe add 15% cornmeal to the breading but not authentic.
I can talk about this all day long.
Spend more time on the bread. No other area will ever have the french bread we have in LA. None. And the bread is the key. If we don't have the real poboy bread, we don't have a poboy.
We could go round and round. Nonetheless, you've made a good-looking sandwich. I will debate the poboy though until the cows come home.
PS: They never do.
Po boy should always start with Leidenhymers bread. AND NO ONE uses Ruemalaud on a poboy
"reemulahd" yikes, and we never broil our french bread. NO to remoulade sauce for authenticity.
I heard that chicken tastes like alligator 😋
In other parts of the country, it's called Fat Tuesday.
This guy doesn't work with shrimp much
We eat King Cakes in class and the student who gets the baby has to bring the next King Cake.
I New Orleans they have a half & half PoBoy , shrimp and oysters, the best .
Oyster po boy is my favorite
Made the chicken sauce piquant,,,,, instant classic. Loaded with flavor , this is a keeper, try it !!
Bryan: Well actually… ;P
Julia: IT'S SAFER TO USE TONGS. :l
I LOVE JULIA!!! SHE IS THE BEST!!!!! That's all.
Love my shrimp poboys, should have tried Manny Randazzo King Cake, Sauce Piquant recipe is great. Thanks
The batter on the shrimp is so delicious. I couldn’t stop eating them as I cooked. This is by far the best cooking show. 🙏
I’ve never heard of this prawn Po’boys, fair bit of work but certainly looks yum.
“Remove the core of the tomatoes” the core is one of my fav aspect of tomatoes 🍅
BRYAN PLS MAKE 4 ME
Bridget is lookin good
I don't like all the sugar on king cakes. Also, it kinda tastes like breakfast bread. Not a fan.
I made the chicken sauce piquant dish tonight. It was unbelievably good! The chicken was so tender, but wasn’t falling apart. I will be making this again and again!
Soft-shell crab po' boy… oh my.
There should have been more browning of the flour in the sauce piquant.. we brown flour down here in Louisiana.
Every time I have visited New Orleans, I have found that it appears that one bakery totally dominates the poor boy sandwich bread market. They seem to deliver to all of the places in town. I cannot remember the name now but I will look into this and advise later.
What color is the dutch oven? Does anybody know?
Lived in Louisiana all my life and everyone know you can't duplicate a New Orleans Po'Boys anywhere except here in south La., because the taste is all in the water they make the french bread with. Nobody knows why, but all the experts claim that's what it is.
King Cake reminds me the Rosca de Reyes a mexican bread that we eat on January 6th
to all ya'll folks out there… This "Chef" lost me at toasting the freaking bread! You don't toast the bread! Never in the freaking history has a po boy been toasted! (what the *^&%?) yeah i get it he can't get "french bread" where ever he is at! He thinks he is making a po boy. But really in actuality he is making is a SUB, with that bread! The way we do it here in New Orleans, we use French bread, which known for its crisp crust and fluffy center. BUT HE IS SO WRONG by TOASTING! And calling this a po boy! Daring to even calling it one. AND Never in the history of the po boy has remoulade been an ingredient added to the po boy. traditionally lettuce, tomato, pickles mayonnaise, with option of being asked "ya'll want ketchup and hot sauce?
Season the shrimp and the batter
My family has been here since the 1680’s. I like this show but y’all messed up with these New Orleans staples.
Shrimp poorboy:
NEVER batter the shrimp.Dredge in seasoned flour and corn meal ONLY!
Use a shrimp peeler. Removes shell and vein.
We say “dressed” for a poorboy which means lettuce, tomato, pickles and mayo. Hot sauce (Crystal brand) on the table.
That bread roll. Ugh! Ain’t no poorboy. That’s a shrimp sandwich at best. We’d say it’s Yankee.
King Cake: WOW! Where to begin? So much wrong. It IS about Epiphany it’s a King’s cake as in the 3 wisemen. Too much to correct.
That was cringe worthy.
Sauce Piquante: Not bad but honey we do eat alligator but not squirrel in New Orleans.
Been watching True Blood box set?
So glad you didn’t try to tackle Creole/Cajun cuz you’re going to mess that all up.
This is why we never eat in a New Orleans-style restaurant when out-of-town.
Just go visit and enjoy yourself.
Bon Appetit!!!
Fried oyster poboys are better. You also didn't explain what "dressed" means