Po’ Boy Sandwich 🥪
Ingredients:
For the Sandwich:
1 French baguette or sub roll, cut into 6-8 inch pieces
1 pound shrimp or oysters, peeled and deveined (for shrimp)
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Shredded lettuce
Sliced tomatoes
Pickles (optional)
For the Remoulade Sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard (or more Dijon if unavailable)
1 tablespoon hot sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon prepared horseradish (optional)
Salt and pepper to taste
Directions:
Prepare the Remoulade Sauce:
In a small bowl, mix together all the ingredients for the remoulade sauce.
Taste and adjust seasoning as needed.
Cover and refrigerate until ready to use.
Prepare the Seafood:
In a medium bowl, mix the flour, cornmeal, Cajun seasoning, salt, and pepper.
Dredge the shrimp or oysters in the flour mixture, making sure they are evenly coated.
Fry the Seafood:
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the shrimp or oysters in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove from oil and drain on paper towels.
Assemble the Sandwich:
Slice the baguette or sub roll in half lengthwise.
Spread a generous amount of remoulade sauce on both sides of the bread.
Layer with shredded lettuce, sliced tomatoes, and pickles if using.
Add the fried shrimp or oysters on top.
Close the sandwich and press down slightly to hold everything together.
Serve:
Serve the Po’ Boy sandwich with a side of fries or potato chips.
Optionally, garnish with extra remoulade sauce on the side for dipping.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2-3 sandwiches
Calories: Approximately 600-700 kcal per sandwich
