Shrimp and Artichoke Hearts Po’ Boy

That’s What I Think (TWIT) Review

It is cookbook review time again with The Southern Po’ Boy Cookbook by Todd-Michael St. Pierre. This one was sent to me when I had my last giveaway and a lucky reader got one too. I don’t think I have ever had a Po’ Boy before. Not something you see in our restaurants here in the north. So this gorgeous recipe book enticed me to try one of their mouthwatering sandwiches.

The Southern Po' Boy Cookbook by Todd-Michael St. Pierre

As we flipped through this beautifully laid out cookbook we came across this recipe. Fried artichoke hearts grabbed my attention and paired with shrimp and slaw, okay that sealed the deal!!

Shrimp and Artichoke Hearts Po' Boy by Noshing With The Nolands

The cookbook has many stunning photographs and gorgeous New Orleans inspired illustrations to make this cookbook come alive with the feeling of being part of the celebration of these magnificent sandwiches.

Po’ Boys like Roast Beef Po’ Boy with Good and Messy Debris Gravy or a Vietnamese Mushroom Banh Mi Po’ Boy. Sandwiches taken to another level like Eggs Benedict Po’ Boy and Fried Alligator Tail Po’ Boy!!!

These aren’t for the faint of heart, it is a commitment to diving in and getting messy. I was so up for the challenge!!

Shrimp and Artichoke Hearts Po' Boy by Noshing With The Nolands

“Hail to the chief of all sandwiches!” the author says. Todd-Michael St. Pierre is a Cajun/Creole foodie and New Orleans native. I have previously reviewed another one of his cookbooks Taste of Treme and he has also written Jambalaya, Crawfish Pie, File Gumbo.

Todd-Michael is also the author of many children’s picture books, has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipe for Cooking Light Magazine.

Shrimp and Artichoke Hearts Po' Boy by Noshing With The Nolands

Shrimp and Artichoke Hearts Po' Boy
Recipe type: Sandwich
Cuisine: New Orleans
Serves: 2
An amazing Po' boy that will have you falling in love with these sandwiches.
Shrimp and Artichokes
  • ½ cup cornmeal
  • ½ cup rice flour
  • ¼ cup sesame seeds
  • pinch of cayenne pepper
  • salt, to taste
  • 1 cup milk
  • canola oil for frying
  • 4 large quartered artichoke hearts
  • 1 pound jumbo (16-20 count) shrimp, optional
  • 1 cup shredded carrots
  • ¼ head red cabbage, shredded
  • ¼ head green cabbage, shredded and chopped
  • 2 Tbsp. mayonnaise
  • ¼ cup red wine vinegar
  • 1 tsp. celery seed
  • 1 tsp. garlic powder
  • 2 tsp. freshly ground black pepper
  • 2 Tbsp. agave syrup
  • 2 (6 inch) loaves French bread or 2 (5 inch) kaiser rolls, split
  1. To make the coleslaw, toss together the carrot and both cabbages in a large container. In a small bowl, whisk together the mayonnaise, vinegar, celery seed, garlic powder, black pepper, and agave syrup. Add to the vegetables, toss well, cover, and chill in the refrigerator for at least an hour.
  2. In a clean small bowl, thoroughly mix together the cornmeal, rice flour, sesame seeds, cayenne and salt. Pour the milk into another small bowl.
  3. Attach a deep-fry thermometer to the side of a 6-8 quart cast-iron Dutch oven, add enough oil to measure 2 inches deep. Dunk the artichoke hearts in the milk, shake off the excess and coat in the flour mixture. Fry in batches. Each side should cook for about 1½-2 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the shrimp, if using.
  4. Pile coleslaw into the bread, and top with the artichokes and shrimp, if using.

Shrimp and Artichoke Hearts Po' Boy by Noshing With The Nolands

Slow Cooker Beef Dip

This is hands down one of my favorite slow cooker recipes. It tastes like restaurant quality beef dip, we all just love it!! I got this wonderful recipe from my girlfriend Cheryl and we have made it countless of times over the years.

It is so easy to put together and you have the lovely dipping sauce to dunk and gobble down your sandwich with. I make this at anytime of the year. It is not a super thick stew or soup that you associate with the winter and the slow cooker. It works well for a crowd in the summer too, everyone loves Beef Dip!!

Beef Dip by Noshing With The Nolands

The beef is so juicy and flavorful, all you need is a great big yummy bun!!!


Beef Dip by Noshing With The Nolands

Seriously good!! You can add a larger roast and double the sauce. You might not want to double peppercorns and garlic though.

Beef Dip by Noshing With The Nolands


5.0 from 5 reviews
Slow Cooker Beef Dip
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
An amazing restaurant quality beef dip made at home in your slow cooker!!
  • 3 lb. beef roast
  • ⅓ cup sodium reduced soy sauce
  • ¼ cup water
  • 1 can beef broth
  • 1 bay leaf
  • 15 peppercorns, whole
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 4 cloves garlic, minced
  1. Place the roast in the slow cooker. Mix together the rest of the ingredients and pour over top. Cover and cook for 7-8 hours on low. I turn the roast once during cooking.
  2. After the roast is cooked, remove and pull the beef apart. Strain the sauce if you like. Serve on fresh buns, or sub buns and serve with the sauce for dipping.


Beef Dip by Noshing With The Nolands



 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

Table for Seven

Chicken Couscous Wraps

Want a delicious and nutritious dinner in no time, well I have it here for you today. This recipe is from a friend of mine, Marie, who is also a fan of the site.

I got this recipe from her a couple of years ago and we made it a few times and really liked the wonderful flavors in this easy wrap. I came across it again and it worked for the most hectic of nights. I had an evening meeting for BonBon magazine that I am now an editor for and Ken had to work late. Everything was already to be assembled for a late night meal and it was as delicious as I remembered. This one if a keeper!!

Chicken Couscous Wraps (Small)

Spicy chicken and smokey jalapenos with creamy avocado and couscous, you have it all in this wrap!!!

Chicken Couscous Wraps (2) (Small)

Chicken Couscous Wraps
Recipe type: Entree
A fantastic blend of spicy chicken and smoked jalapenos with creamy avocado and couscous!!
  • 3 jalapeno peppers
  • ¼ cup light mayo
  • 1 Tbsp. canola oil
  • 2 tsp. chili powder
  • ½ tsp. dried oregano
  • 3 skinless chicken breasts
  • ⅔ cup couscous
  • ¼ tsp. salt
  • 2 Tbsp. canola oil
  • 2 Tbsp. lime juice
  • ½ tsp. sugar
  • pinch of pepper
  • half of an avocado, diced
  • ½ cup kernel corn
  • 1 plum tomato
  • Tortilla shells
  1. On a baking sheet, broil the jalapeno peppers, turning occasionally, for 7-10 min. or until blackened. Let cool slightly. Remove skins and seeds, chop finely. Stir 1 tsp. of the chopped jalapeno into the mayo and set aside.
  2. In a bowl, mix couscous with the salt. Add ⅔ cup boiling water, stir once then cover and set aside for 10 min. Whisk together the remaining jalapeno, oil, lime juice, 1 Tbsp. water, sugar and pepper. Stir into couscous. Stir in avocado, corn and tomato.
  3. Meanwhile, stir together oil, chili powder, and oregano and then brush all over the chicken. Broil on a greased baking sheet for about 5 min. per side or until chicken is no longer pink inside. You can BBQ the chicken if you prefer. Cut chicken into thin strips.
  4. Take tortilla shells of your choice and spread the mayo mixture over each tortilla, leaving a 1" border. Starting just below the center of the tortilla, mound couscous filling, top with chicken and fold and roll up as usual for a tortilla.

Chicken Couscous Wraps (3) (Small)