📝 About This Recipe
Born in the heart of New Orleans, the Po' Boy is more than just a sandwich; it is a soulful testament to Louisiana's rich culinary heritage. This version features succulent Gulf shrimp dredged in a seasoned cornmeal crust, fried to a perfect golden shatter, and nestled into airy French bread. Dressed with a zesty, homemade Remoulade sauce and crisp vegetables, every bite offers a symphony of textures and a spicy, savory kick that transports you straight to the French Quarter.
🥗 Ingredients
The Shrimp and Marinade
- 1.5 pounds Large Shrimp (peeled, deveined, and tails removed)
- 1 cup Buttermilk (to tenderize the shrimp)
- 1 tablespoon Hot Sauce (Crystal or Louisiana style preferred)
- 1 teaspoon Cajun Seasoning (for the marinade)
The Crispy Coating
- 1 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine ground for best texture)
- 2 tablespoons Cajun Seasoning (adjust based on salt content of brand)
- 1 teaspoon Smoked Paprika
- 1 quart Peanut Oil (for frying; vegetable oil is a fine substitute)
Zesty Remoulade Sauce
- 3/4 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or whole grain mustard)
- 1 teaspoon Prepared Horseradish
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
Assembly
- 2 12-inch loaves French Bread Loaves (crusty on the outside, soft inside)
- 2 cups Shredded Iceberg Lettuce (finely shredded)
- 2 pieces Vine-Ripened Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Slices (tart and crunchy)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Cajun seasoning. Add the cleaned shrimp, toss to coat, and refrigerate for 20 minutes to marinate.
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2
While the shrimp marinate, prepare the Remoulade sauce. In a small bowl, combine mayonnaise, Creole mustard, horseradish, minced garlic, and lemon juice. Whisk until smooth, then refrigerate until ready to serve.
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3
In a large, shallow dish or heavy-duty gallon bag, combine the flour, cornmeal, 2 tablespoons of Cajun seasoning, and smoked paprika. Mix thoroughly to ensure the spices are evenly distributed.
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4
Pour the oil into a large Dutch oven or heavy-bottomed pot until it reaches about 2 inches deep. Heat the oil over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
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5
Working in batches, remove shrimp from the buttermilk marinade, allowing the excess to drip off, and dredge them in the cornmeal mixture. Press the coating firmly onto the shrimp.
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6
Carefully drop the shrimp into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy shrimp. Fry for 2-3 minutes until they are golden brown and curled.
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7
Use a slotted spoon or spider skimmer to remove the shrimp and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while hot.
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8
Repeat the frying process with the remaining shrimp, ensuring the oil returns to 365°F between batches.
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9
Slice your French bread loaves in half lengthwise, but don't cut all the way through. Briefly toast them in a 350°F oven for 3-5 minutes until the crust is warm and slightly crisp.
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10
Generously spread the Remoulade sauce on both the top and bottom insides of the bread.
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11
Layer the bottom of each sandwich with a thick bed of shredded iceberg lettuce and slices of tomato.
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12
Pile the fried shrimp high on top of the vegetables—a true Po' Boy should be overstuffed! Top with pickle slices.
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13
Close the sandwich, cut into manageable sections, and serve immediately while the shrimp are still piping hot.
💡 Chef's Tips
For the most authentic texture, look for 'Leidenheimer' style French bread which has a thin, crisp crust and a cloud-like interior. Ensure your oil is at the correct temperature; if it's too cool, the breading will soak up oil, but if it's too hot, the outside will burn before the shrimp cook. Don't skip the buttermilk soak, as the acidity helps tenderize the shrimp and provides the 'glue' for the cornmeal crust. Always use Iceberg lettuce—its high water content and crunch are essential for balancing the richness of the fried shrimp and mayo. If you like extra heat, sprinkle additional Cajun seasoning or extra hot sauce directly onto the shrimp as soon as they come out of the fryer.
🍽️ Serving Suggestions
Serve alongside a pile of Zapp’s Potato Chips (Voodoo flavor is a classic NOLA choice). Pair with a cold Abita Amber beer or a sweetened iced tea with plenty of lemon. A side of creamy southern coleslaw provides a nice vinegar-based contrast to the fried elements. Offer extra lemon wedges on the side for a bright, acidic squeeze over the shrimp right before eating. Finish the meal with a warm beignet or a piece of pecan pralines for a true Louisiana experience.