Po' Boy Recipe
American (Cajun/Creole) · Main course · 30 min total
A classic New Orleans sandwich featuring crispy fried shrimp or oysters on French bread with lettuce, tomato, and tangy remoulade sauce.
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
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
- 4 French bread rolls (about 8 inches each)
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup remoulade sauce (store-bought or homemade)
Instructions
- In a bowl, combine shrimp and buttermilk; refrigerate for 15 minutes.
- In a shallow dish, mix cornmeal, flour, paprika, cayenne, garlic powder, salt, and black pepper.
- Heat 2 inches of oil in a deep pot to 350°F (175°C).
- Dredge shrimp in the cornmeal mixture, shaking off excess.
- Fry shrimp in batches until golden brown, about 2-3 minutes. Drain on paper towels.
- Slice rolls in half lengthwise and toast lightly if desired.
- Spread remoulade sauce on both sides of each roll.
- Layer lettuce, tomato slices, and fried shrimp on the bottom half.
- Close sandwich and serve immediately.
Tips
- For a traditional po' boy, use Leidenheimer or other crusty French bread.
- Substitute oysters for shrimp if preferred.
- Remoulade can be made by mixing mayo, mustard, hot sauce, capers, and herbs.
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