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The Little Big Cup’s Cajun Kevin Po’Boy

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.
Servings 4



  • 4 Tablespoons unsalted butter
  • 6 ounces small shrimp peeled and deveined
  • ½ pound Louisiana crawfish tails
  • 8 ounces diced andouille sausage
  • ½ green bell pepper sliced
  • ½ red bell pepper sliced
  • Kosher salt and pepper
  • 4 cups grated Parmesan cheese plus more for serving
  • ¼ cup heavy cream
  • 4 ounces Colossal Lump Crab Meat


  • Two 12-inch loaf French Bread cut in 3 different pieces and hollowed out
  • 6 Tablespoons unsalted butter softened
  • 4 Teaspoons minced garlic
  • 2 Teaspoons garlic salt
  • Thinly sliced scallions to garnish


Make the 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!


This recipe is courtesy of The Little Big Cup.
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