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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.

Ethan Mick

with Roasted Potato Wedges & Spiced Mayo

New Orleans-Inspired Chicken Po’ Boys

Chopped Chicken Breast

Small Baguettes

Golden Potatoes

Cabbage

Creamy Mustard Sauce

Sweet Pickle Relish

Rice Flour

Mayonnaise

Apple Cider Vinegar

Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the **potatoes** into 1-inch-wide wedges. Place on the sheet pan. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.

Prepare & start the potatoes:

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

Prepare the baguettes & make the slaw:

While the slaw 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. Add to the bowl of **seasoned flour**; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. 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.

Coat & cook the chicken:

Place the **baguettes** cut side up on the other side of the sheet pan of **roasted potatoes**. Drizzle with **olive oil** and season with salt and pepper. Toast 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the **toasted baguettes** to a work surface.

Toast the baguettes & finish the potatoes:

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