The shrimp po'boy is a New Orleans icon: plump Gulf shrimp coated in seasoned cornmeal, fried until shatteringly crisp, and tucked into a long, airy loaf of New Orleans French bread with a crackly crust and pillowy crumb. To order it 'dressed' means piled with shredded lettuce, sliced tomato, pickles, and a swipe of garlicky remoulade. The contrast between the crunchy shrimp, cool crisp vegetables, and tangy sauce is what makes the sandwich legendary. Born in the working-class neighborhoods of the city, it remains the quintessential Louisiana lunch. A buttermilk soak and a hot oil temperature are the keys to keeping the coating crunchy and the shrimp juicy inside.
Serves 4
Toss the shrimp with buttermilk and hot sauce in a bowl. Let them soak 15-20 minutes; the acid gently tenderizes the shrimp while the buttermilk helps the cornmeal coating cling.
Whisk mayonnaise, Creole mustard, relish, and a teaspoon of Cajun seasoning together. Refrigerate so the flavors meld while you fry.
A squeeze of lemon and a dash of hot sauce sharpens the sauce.
Combine cornmeal, flour, and remaining Cajun seasoning in a shallow dish. Lift shrimp from the buttermilk, letting excess drip off, then toss in the cornmeal until fully coated.
Heat 2 inches of oil to 360F in a heavy pot. Use a thermometer; oil that is too cool gives a greasy, soggy crust, while too hot burns the coating before the shrimp cook.
Maintain temperature by frying in small batches.
Fry the shrimp in batches 2-3 minutes until golden and crisp, turning once. Drain on a wire rack rather than paper towels so the bottoms stay crunchy. Season immediately with salt.
Split the French bread and toast lightly until the crust crackles. Spread both cut sides generously with the chilled remoulade sauce.
Pile the hot fried shrimp onto the bread, then top with shredded lettuce, tomato slices, and pickles. Press gently, cut into portions, and serve immediately while crisp.
Fry in small batches to keep the oil temperature steady and the crust crisp.
Drain fried shrimp on a wire rack, never paper towels, to preserve crunch.
Use real New Orleans-style French bread or a baguette with a crackly crust and soft interior.
Dress the sandwich just before serving so the bread does not turn soggy.
Make an oyster po'boy by swapping fried oysters for the shrimp.
Add melted provolone for a richer, gooier sandwich.
Use a roast beef and gravy filling for the classic debris po'boy.
Spice the remoulade with extra cayenne and horseradish for a fiery kick.
Po'boys are best eaten fresh and do not store well assembled. Keep fried shrimp and components separate; refrigerate shrimp up to 2 days and re-crisp in a hot oven before building.
The po'boy was created in 1929 by brothers Bennie and Clovis Martin, former streetcar conductors, who fed striking transit workers free sandwiches they called 'poor boys.' Made on distinctive New Orleans French bread, the sandwich became a Louisiana staple, with fried shrimp among its most beloved fillings.
Ordering a po'boy 'dressed' means it comes with lettuce, tomato, pickles, and mayonnaise or remoulade. In New Orleans, this is the standard set of toppings, and you specify 'undressed' if you want it plain. The cool, crisp dressing balances the rich fried filling inside the crusty French bread.
Authentic po'boys use New Orleans French bread, which has an exceptionally crackly, thin crust and an airy, light interior. If you cannot find it, a fresh French baguette or soft hoagie roll works. The key is a crust that shatters and a crumb soft enough to compress around the generous filling.
Fry at a steady 360F in small batches, drain on a wire rack instead of paper towels, and salt immediately. Assemble the sandwich just before serving and toast the bread so it does not absorb moisture. A cornmeal-based coating also stays crunchier than a plain flour batter.
New Orleans remoulade is a mayonnaise-based sauce flavored with Creole mustard, paprika, garlic, and sometimes horseradish or cayenne, giving it a bold, tangy, slightly spicy character. Tartar sauce is milder, built on mayonnaise with pickles and lemon. Remoulade is the traditional, more flavorful choice for a po'boy.
Per serving (340g / 12.0 oz) · 4 servings total
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