Po' Boy Sandwich Recipe
American (Cajun/Creole) · Main course · 30 min total
A classic New Orleans sandwich loaded with crispy fried shrimp or oysters, dressed with lettuce, tomato, pickles, and a tangy rémoulade sauce, all piled into a soft French bread loaf.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled and deveined (or oysters)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- Vegetable oil, for frying
- 4 (6-inch) French bread rolls, split
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup dill pickle slices
- For the rémoulade sauce: 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp capers (chopped), 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne
Instructions
- In a bowl, combine shrimp and buttermilk; let soak for 10 minutes.
- In a shallow dish, whisk together flour, cornmeal, salt, black pepper, cayenne, and garlic powder.
- Heat 1 inch of oil in a deep skillet to 350°F (175°C).
- Drain shrimp from buttermilk; dredge in flour mixture, shaking off excess.
- Fry shrimp in batches until golden, about 2-3 minutes per side. Drain on paper towels.
- For rémoulade: mix all sauce ingredients in a small bowl.
- Toast the French bread rolls lightly.
- Spread rémoulade on both cut sides of each roll.
- Layer lettuce, tomato slices, pickles, and fried shrimp on the bottom half. Close sandwich and serve immediately.
Tips
- For a classic po' boy, use Leidenheimer French bread if available.
- Substitute catfish or soft-shell crab for shrimp.
- Serve with hot sauce on the side.
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