My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish in addition to—or instead of—the shrimp. —Stacey Johnson, Bonney Lake, Washington
This great twist on the traditional po'boy sandwich adds flavor and grains while reducing fat and calories. For a smoked flavor, grill the shrimp. For a low-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
I came across this recipe when I lived and worked in New Orleans, where po’boys are very popular. This meatless version featuring spinach and cheese can be served as an appetizer or sandwich, or try it as a side dish with a pasta casserole.
When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. —Mildred Sherrer
Fort Worth, Texas
You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia
"Whenever I'm busy, I make these southwestern sandwiches that start with convenient refried beans and deli chicken," explains Patricia Sanks from Camas, Washington. "Cheese, veggies and a creamy homemade spread top them off. I never have leftovers."