There was Moon over Bourbon Street at our house recently, and we served Po’ Boys for a crowd.
Making Po’ Boys is quite easy, and they are so tasty! We offered a choice of beef brisket or Cajun Roasted Cauliflower for fillings, along with fresh, sliced tomatoes, shredded lettuce, Remoulade Sauce or Mayo and hot sauce on a split french roll.
We served the Beef Brisket in one 1/2 catering tray, and the roasted Cauliflower in another 1/2 catering tray. Both trays fit in one large tray, with 1/2″ of water in the bottom to keep them warm, with two tins of chafing dish fuel.
Each Beef Brisket 1/2 catering tray makes 16 – 24 sandwiches, depending on how much brisket people use. The Cauliflower is probably the same.
For each half tray, you’ll need
5 lbs. of sliced beef brisket (We used 2 packages of beef brisket from Costco.)
10 cups cauliflower florets, seasoned and roasted
3-4 sliced tomatoes
3-4 cups shredded tomatoes
Remoulade Sauce or Mayonnaise
18 French Rolls (Again, we used the french rolls from Costco.)
To heat the brisket, just add two packages (5 lbs.) of brisket to a 1/2 catering tray and add 1/2 cup water. Seal tightly with aluminum foil and bake at least 30 minutes. We warmed out trays up ahead of time and kept them in a warming oven.
For a vegan version, make only the Cajun Roasted Cauliflower, and serve with Remoulade Sauce or vegan mayo.
To serve, we kept a little sign by all the Po’ Boy fixings and let our guests assemble them. People loved them!