It’s a mixed bag when comedian Adam Ray, pro-athlete Cam Heyward, and sportscaster Rich Eisen swing by my New Orleans kitchen during Super Bowl week to sample a local fav – po’ boys! We also almost kill Adam with jalapenos, make Rich eat food outside his comfort zone, and load Cam up with some one-liners for next season’s defensive line. Follow Adam Ray: https://www.instagram.com/adamraycomedy Follow Cam Heyward: https://www.instagram.com/camhey97 Follow Rich Eisen: https://www.instagram.com/richeisen SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shrimp and Sausage Po-boys with spicy Cajun potato salad Shrimp Po-boy: * 2 LBS peeled and deveined shrimp * 4 TBS Cajun seasoning * 1 cup buttermilk * 2 TBS creole mustard * 2 large eggs * 1 ½ cups flour * 1 ½ cups cornmeal * ½ cup softened unsalted butter * 4 loaves of French bread * Shredded iceberg lettuce * Sliced tomatoes * Sliced dill pickles * Cajun remoulade * Hot sauce to taste * Salt to taste * Vietnamese pickled veggies * Jalapeno Steps: 1. Whisk together 2 TBS Cajun seasoning, mustard, hot sauce, buttermilk, and eggs. 2. Add in shrimp and coat well, letting them sit to marinate for 30 minutes. 3. Heat up oil in frying pan. 4. Add flour, cornmeal, remaining 2 TBS Cajun seasoning, and salt to separate bowl and whisk. 5. Add shrimp to corn-flour mixture. Tossing well to coat on all sides. Add coated shrimp into hot oil cooking 2-3 minutes. Then place shrimp on paper towel to drain excess oil. 6. Add lettuce, tomatoes, pickled veggies, pickles, shrimp, mayonnaise, jalapeno, and remoulade. Sausage Po-boy: Spicy Remoulade: * ¾ cups mayonnaise * ¼ cup creole mustard * ¼ cup dill pickles, chopped * 1 TBS sriracha * 1 tsp creole seasoning * 1 TBS green onion, green parts only Po-boy: * 2 packs Zatarian’s Andouille smoked sausage, split in half lengthwise * 2 TBS Avocado oil * 4 loaves of French bread * 4 small Roma tomatoes, sliced * Dill pickle slices * Iceberg lettuce, shredded * 1 ¼ cup spicy remoulade * Vietnamese pickled veggies * Jalapeno Steps: 1. Add oil to skillet and add sausages, cut-side down and sear until golden brown. Flip sausage and cook another 3 minutes. 2. Add remoulade, sausage, tomatoes, lettuce, pickles, jalapeno and pickled veggies. Spicy Cajun Potatoes: * 5 LBS medium Yukon potatoes, peeled and cubed * 1 large yellow onion * ½ medium lemon * ½ tsp salt * 8 hard boiled eggs, chopped * 1 ½ cups mayonnaise * Pepper to taste * 1 cup dill pickle relish * ½ cup yellow mustard * 2 TBS Cajun seasoning * ¼ cup minced fresh parsley * Paprika Steps: 1. Place potatoes in a pot, add water to cover. Cut onion in half crosswise and add to pot. Add lemon and salt to cooking water and bring to a boil. Reduce heat and cook until potatoes are tender. 2. Chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning. 3. Drain potatoes, rinse under cold water. Discard lemon and onion. Add potatoes to egg mixture, tossing well.