📝 About This Recipe
Transport your taste buds straight to the French Quarter with this quintessential New Orleans classic. Featuring a golden, cornmeal-crusted medley of succulent shrimp and briny oysters, this sandwich is defined by its 'dressed' finish and shatter-crisp French bread. It’s a harmonious balance of seafaring richness, spicy remoulade, and refreshing crunch that embodies the soul of Louisiana comfort food.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 12-16 pieces Fresh Oysters (shucked and drained)
The Marinade & Breading
- 1.5 cups Buttermilk (for soaking)
- 2 tablespoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 cup All-Purpose Flour
- 1 cup Yellow Cornmeal (fine ground)
- 2 tablespoons Cajun Seasoning (salt-free preferred to control saltiness)
- 1 quart Peanut or Vegetable Oil (for deep frying)
Zesty Remoulade Sauce
- 1 cup Mayonnaise (high quality like Blue Plate or Hellmann's)
- 2 tablespoons Creole Mustard (coarse grain)
- 1 teaspoon Prepared Horseradish (drained)
- 1/2 teaspoon Smoked Paprika
- 1 clove Garlic (minced into a paste)
The Assembly (Dressed)
- 2 pieces French Bread Loaves (12-inch long, soft interior with crusty exterior)
- 2 cups Shredded Iceberg Lettuce (finely shredded)
- 2 pieces Roma Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Chips
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk and hot sauce. Add the shrimp and oysters, ensuring they are fully submerged. Refrigerate for at least 20 minutes to tenderize.
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2
Prepare the remoulade by whisking the mayonnaise, Creole mustard, horseradish, paprika, and garlic in a small bowl. Cover and chill until ready to serve to let flavors meld.
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3
In a large shallow dish or heavy-duty Ziploc bag, combine the flour, cornmeal, and Cajun seasoning. Mix thoroughly.
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4
Pour the oil into a heavy-bottomed Dutch oven or deep fryer. Heat to exactly 365°F (185°C). Use a candy thermometer for accuracy.
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5
Working in batches, remove seafood from the buttermilk, letting excess drip off, and toss in the flour mixture until heavily coated.
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6
Place the coated seafood on a wire rack for 5 minutes before frying; this helps the breading adhere and prevents it from falling off in the oil.
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7
Carefully drop the shrimp into the hot oil. Fry for 2-3 minutes until golden brown and curled. Remove with a slotted spoon to a paper towel-lined plate.
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8
Fry the oysters next. They take slightly less time, about 1.5-2 minutes, until the edges are curled and the coating is crispy.
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9
Immediately sprinkle the hot fried seafood with a tiny pinch of extra Cajun seasoning or sea salt.
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10
Slice the French bread loaves in half lengthwise, but don't cut all the way through. Toast the inside of the bread lightly under a broiler until just warm.
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11
Spread a generous layer of remoulade sauce on both the top and bottom insides of the bread.
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12
Layer the bottom with a thick bed of shredded iceberg lettuce, followed by tomato slices and pickles.
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13
Pile the fried shrimp and oysters high onto the vegetables. Press the top bread down gently to secure.
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14
Slice each 12-inch loaf in half crosswise and serve immediately while the seafood is piping hot.
💡 Chef's Tips
Don't skip the cornmeal; it provides the signature 'crunch' that flour alone cannot achieve. Maintain your oil temperature—if it drops below 350°F, the seafood will absorb oil and become greasy. If you can't find Leidenheimer-style French bread, use a baguette with a very thin, crispy crust and a light, airy crumb. Always 'dress' your Po' Boy in the traditional order: lettuce, then tomato, then pickles to protect the bread from getting soggy too quickly. For a 'Peacemaker' version, use a 50/50 mix of shrimp and oysters on every sandwich.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Potato Chips (Cajun Dill or Voodoo flavor) for the ultimate NOLA experience. A cold Abita Amber beer or a Barq’s Root Beer (in glass bottles) is the traditional beverage pairing. Offer extra lemon wedges on the side to brighten the fried flavors. A dash of extra hot sauce on the table is a must for those who like a 'kick'. Coleslaw makes a great side dish if you want something cool and creamy to balance the heat.