🥖 Po-Boy Sandwich
The Po-Boy (or Poor Boy) sandwich is a classic from New Orleans, traditionally served on crusty French bread with a crispy outside and soft inside. It’s usually filled with fried seafood or roast beef and dressed with lettuce, tomato, pickles, and mayonnaise—known locally as “dressed.”
🦐 Classic Fried Shrimp Po-Boy
Ingredients (Serves 2–3)
- 1 loaf French bread (about 24 inches), cut into sections
- 1 lb shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper
- Oil for frying
- Shredded lettuce
- Sliced tomatoes
- Pickles
- Mayonnaise (or remoulade sauce)
Instructions
- Soak shrimp:
Place shrimp in buttermilk for 10–15 minutes. - Prepare coating:
Mix cornmeal, flour, paprika, garlic powder, salt, and pepper. - Fry shrimp:
Heat oil to 350°F (175°C). Dredge shrimp in cornmeal mixture and fry 2–3 minutes until golden and crispy. Drain on paper towels. - Assemble the sandwich:
Slice the bread lengthwise. Spread mayonnaise or remoulade on both sides. Add lettuce, tomatoes, pickles, and a generous layer of fried shrimp. - Serve:
Press gently, slice, and enjoy while warm and crispy.
🥩 Other Popular Po-Boy Fillings
- Roast beef with gravy (messy but amazing)
- Fried oysters
- Catfish
- Hot sausage
Tips
- Use authentic New Orleans-style French bread if possible for the right texture.
- A splash of hot sauce adds classic Louisiana heat.
- Toast the bread lightly for extra crunch.
If you’d like, I can also give you a roast beef and gravy Po-Boy recipe—the ultra-juicy, fork-tender version.
