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New Orleans-Style Crispy Chicken Po’ Boys

with Creamy Cabbage Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. For our take on one of the city’s classic sandwiches, we’re piling crispy bites of cajun-spiced chicken, fresh tomatoes, and cabbage tossed with tangy pickle relish and creamy mustard sauce onto an oven-toasted baguette, for satisfyingly crunch. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

Get Cooking
fresh
ingredients
New Orleans-Style Crispy Chicken Po’ Boys with Creamy Cabbage Slaw
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 4 Small Baguettes
  • 1¼ lbs Golden Potatoes
  • 1 lb Cabbage
  • ½ lb Grape Or Cherry Tomatoes
  • ¼ cup Creamy Mustard Sauce
  • ¼ cup Sweet Pickle Relish
  • ¼ cup Rice Flour
  • ¼ cup Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until lightly browned. Leaving the oven on, remove from the oven. 

Prepare the ingredients & make the slaw:
2 Prepare the ingredients & make the slaw:

While the potatoes roast, halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage, vinegar, creamy mustard sauce, and pickle relish. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the cabbage marinates, in a large bowl, combine the flour and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of seasoned flour; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

Toast the baguettes:
4 Toast the baguettes:

While the chicken cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Carefully transfer to a work surface. 

Finish & serve your dish:
5 Finish & serve your dish:

While the baguettes toast, in a bowl, combine the mayonnaise and remaining spice blend. Season with salt and pepper. Assemble the po’ boys using the toasted baguettes, cooked chicken, slaw (you may have extra), and seasoned tomatoes. Serve the po’ boys with the roasted potatoes and spiced mayo on the side. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until lightly browned. Leaving the oven on, remove from the oven. 

2 Prepare the ingredients & make the slaw:

While the potatoes roast, halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage, vinegar, creamy mustard sauce, and pickle relish. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the slaw:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the cabbage marinates, in a large bowl, combine the flour and all but a pinch of the spice blend. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of seasoned flour; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

4 Toast the baguettes:

While the chicken cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Carefully transfer to a work surface. 

Toast the baguettes:
Finish & serve your dish:
5 Finish & serve your dish:

While the baguettes toast, in a bowl, combine the mayonnaise and remaining spice blend. Season with salt and pepper. Assemble the po’ boys using the toasted baguettes, cooked chicken, slaw (you may have extra), and seasoned tomatoes. Serve the po’ boys with the roasted potatoes and spiced mayo on the side. Enjoy!