Farmers Market Po'Boys

Dated: August 24 2020

Views: 25

Farmers’ Market Po’Boys

recipe by patterson watkins
photo by shana smith

Po’boys are a staple sandwich in the American South—primarily in Louisiana, where they are often topped with fried shrimp. But for a vegetarian alternative that is equally delicious, this recipe incorporates fresh veggies like zucchini, bell pepper, and cabbage, brought together with a flavorful and creamy avocado spread.

  • 4 (4-inch-long) whole wheat torpedo rolls
Avocado rémoulade:
  • 1 avocado, peeled and core removed
  • 1 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • ½ tbsp. capers
  • ¼ tsp. fresh garlic, minced
  • ½ tbsp. hot sauce
  • 1 carrot, peeled and thinly sliced lengthwise
  • 1 zucchini, thinly sliced lengthwise
  • 1 beet, peeled and thinly sliced
  • ½ red onion, peeled and thinly sliced
  • 1 c. red cabbage, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 c. pea shoots
  • 1 cucumber, thinly sliced lengthwise

Print Recipe
    1. In a food processor, blend together avocado rémoulade ingredients until smooth.
    2. Split rolls, and remove some of the filling from inside the rolls. Spread rémoulade on both halves.
    3. Evenly distribute filling ingredients, and serve.
Serves 4

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