The Cypress-Knee studded Atchafalaya Swamp inspires the signature house Po’Boy at The Little Big Cup. Toasted French Bread is hollowed out and stuffed with sautéed Gulf shrimp, lump Blue Point crab meat, Louisiana crawfish tails and andouille sausage that have simmered in a decadent cream sauce.
Heat a large saucepan over medium heat, add the butter. Once the butter has melted, add the shrimp, crawfish tails, andouille sausage, green and red bell peppers, and season with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 5 minutes.
Add the parmesan and heavy cream to the sauce, stir, and simmer until thickened, 2 to 4 minutes. Carefully fold in the lump crab meat.
Make the sandwich
Preheat your oven to 400° F. In a small bowl, combine the softened butter, garlic and garlic salt. Brush the insides of the hollowed French bread pieces with garlic butter. Toast the bread in the oven for about two minutes, or until it turns golden brown. Remove the bread from the oven and arrange it standing up on four plates.
Take a large ladle and pour the cream and seafood sauce into each piece of French bread.
Garnish with scallions and parmesan cheese. Enjoy!