Makes 6 or more sandwiches
YouTube instructional video is at the bottom
What you’ll need
2 pounds cooked chicken
1 pound Louisiana Shrimp (Optional)
4 Large eggs
Mayonnaise
Creole Mustard or yellow Mustard
Sweet Relish
Worcestershire sauce
Unsalted butter
Seasonings
Green onion
Celery
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Chef Pauls Seafood magic
Onion powder
Garlic powder
Romaine Lettuce
Tomato
Whole Grain bread or any other type of bread
Tools you’ll need
Food processor
Salad spinner
Tongs
Preparation of ingredients
Step 1- Rinse Celery, Tomatoes and Romaine lettuce. Chop Green onions, 1 to 2 stalks celery. Slice 1 tomato into thin slices and Remove leaves off of stems of Romaine lettuce. You only need about 8 leaves total. Cut lettuce in half horizontally and place into salad spinner. This will help remove any excess water or moisture from the lettuce.
Chicken
Step 2- Remove the skin off of baked chicken. Remove meat off of the bones of the chicken. Place into a medium sized bowl and set aside
Shrimp
Step 3- Step 4-Remove heads and peel shells off of shrimp tails. Place shrimp heads and shells into one bowl and place the shrimp tails in a separate bowl. Cut out the back of each shrimp and remove the shrimp’s digestive tract. Add shrimp tails into strainer and rinse with cold water. Add Shrimp tails into a small bowl.
Preheat fire to medium high heat
Step 4- Add 1 tablespoon of unsalted butter and Shrimp tails into a large sauce pan. Let saute for 6 minutes stirring occasionally. Once done turn fire off. Add Shrimp tails into a small bowl. Let cool for 10 minutes.
Eggs
Step 5-Add 1 1/2 Quarts water into a medium sized pot and let come to a simmer. Add 4 large eggs and let simmer for 12 minutes.
Step 6- Turn fire off and add eggs into a small bowl and let cool for 10 minutes. Carefully break the top and bottom portions of eggs. Rinse eggs off with cold water while carefully peeling off the egg shells.
Step 7- Separate the egg whites from the egg yolks. Place egg whites on to chopping board and the egg yolks into a small bowl.
Chicken and Shrimp Shredding
Step 8- Add chicken pieces and Shrimp into a food processor. Pulse until Chicken and shrimp are shredded. Place into a large bowl and set aside.
Egg whites and yolk mixture
Step 9- Chop egg whites until minced and mash egg yolks with a back of a spoon. Add 2/3 cup mayonnaise, 1 tablespoon of creole or regular mustard, 2 teaspoons Worcestershire sauce, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon Chef Paul’s Poultry magic, 1/8 teaspoon Chef Paul’s Seafood magic, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder into bowl with egg yolks. Stir with whisk until combined.
Final preparation of Chicken and Shrimp salad
Step 10- Add Chopped egg whites, 1/4 cup chopped green onions, 1/4 cup chopped celery, and 1/4 to 1/3 cup Sweet relish into bowl with Shredded chicken and Shrimp mixture. Stir all ingredients together until combined.
Step 11- Add Mayonnaise/Egg yolk mixture and stir until combined. Cover with lid and place into fridge for 2 to 4 hours or overnight.
Assembling your sandwich
Note- You can toast your bread if you like. Once the bread is toasted, let it cool completely before proceeding to assemble your sandwiches.
Step 12- Add lettuce, Tomato slices, and Chicken and Shrimp salad on top of slice of whole grain bread. Add 2nd slice on top of the salad mixture and press down slightly. You can serve by cutting sandwich in half to serve more people.
Storage
Wrap sandwiches with aluminum foil or plastic wrap. Place into fridge and they can sit for 3 days minimum.
YouTube instructional video
