Po'Boy
New Orleans' iconic sandwich born during the 1929 streetcar strike when the Martin brothers fed striking workers with free sandwiches, calling them "poor boys." Crispy fried Gulf shrimp or oysters are piled on crusty French bread with lettuce, tomato, pickles, and remoulade. Order it "dressed" for the full experience.
Equipment Needed
Instructions
Make the remoulade: Whisk together mayonnaise, Creole mustard, hot sauce, pickle juice, and paprika. Refrigerate while you prepare the shrimp.
Prepare the shrimp: Pat shrimp dry with paper towels. Season with half the Cajun seasoning and a pinch of salt.
Set up breading station: Mix flour with remaining Cajun seasoning in one bowl. Pour buttermilk in another bowl. Mix cornmeal with salt in a third bowl.
Bread the shrimp: Dredge shrimp in seasoned flour, then dip in buttermilk, then press into cornmeal mixture. Place on a wire rack and let rest for 10 minutes.
Heat the oil: Fill a deep fryer or Dutch oven with 3 inches of oil. Heat to 350F. The temperature is crucial for crispy, non-greasy shrimp.
Fry the shrimp: Working in batches, carefully add shrimp to hot oil. Fry for 2-3 minutes until golden brown and floating. Don't overcrowd - this drops the oil temperature.
Drain and season: Remove shrimp to a wire rack or paper towels. Season immediately with a light sprinkle of Cajun seasoning while hot.
Prepare the bread: Split the French bread loaves lengthwise. For authentic po'boys, the bread should have a crispy crust and soft interior. Toast lightly if desired.
Dress the po'boy: Spread remoulade on both cut sides of the bread. Layer shredded lettuce, tomato slices, and pickles on the bottom half. This is what "dressed" means in New Orleans.
Add shrimp and serve: Pile the hot fried shrimp generously on top. Close the sandwich and cut into portions. Serve immediately with extra hot sauce on the side.
💡 Pro Tips & Variations
- "Dressed" means everything: When you order a po'boy "dressed" in New Orleans, you get lettuce, tomato, pickles, and mayo. Say "undressed" for just the protein.
- The bread is essential: New Orleans French bread is unique - crispy outside, cottony inside. Leidenheimer's bakery has supplied the city since 1896. Look for Leidenheimer or bake your own light, crusty loaves.
- Try oyster po'boys: Fried oysters are equally traditional. Use the same breading method for Gulf oysters.
- Roast beef po'boy: Slow-roasted beef "debris" with gravy is another classic variant, served on that same crusty bread.
- Visit the legends: Parkway Bakery, Domilise's, and Mahony's are essential po'boy pilgrimages in New Orleans.
- Hot sauce is customary: Crystal or Louisiana hot sauce is the traditional accompaniment. Tabasco works too.