The vibrant and mouthwatering Cajun flavors of New Orleans never cease to amaze me. Among the city’s culinary treasures, the Po Boy sandwich stands out as a beloved icon. It is a creation that is as satisfying as it is delicious.
If you’re on the hunt for a sandwich that ignites your taste buds, this is the one you’ve been waiting for. Picture soft, pillowy hoagie buns embracing a medley of crisp lettuce, juicy, sweet tomatoes, crunchy pickles, and generously filled with succulent Cajun-fried shrimp. The zesty Cajun remoulade sauce adds a fiery kick that perfectly complements the other ingredients. The Cajun remoulade starts with a creamy homemade mayonnaise base. Tangy stone ground mustard and a blend of aromatic Cajun spices bring depth and richness to the sauce. The shrimp, on the other hand, is a treat of its own. It is coated with a unique, spicy cornmeal breading. Then, the shrimp is fried to golden perfection in sizzling hot lard. This shrimp is spicy and irresistibly crunchy.
What is a Po Boy?
Originating in the bustling streets of New Orleans in the 1920s, Po Boy sandwiches hold a rich history. Traditionally, they encompass an array of fillings such as roast beef, ham, chicken, or seafood. These sandwiches emerged as a cost-effective meal during the Great Depression. The originals were often large enough to satisfy an entire family for just 15 cents. Today, while they have evolved, their heart remains in that simple, hearty spirit. Johnny’s Po Boys, located in the vibrant French Quarter, showcases more than 40 delicious variations. There are even restaurants open 24 hours a day serving hot, fresh po boys for any late-night sandwich cravings.
Preparation, Servings, and Storage
When it comes to preparation, making Po Boy sandwiches is both straightforward and rewarding, taking roughly 30 minutes from start to finish. If you’re planning ahead, feel free to prepare the spicy remoulade sauce up to a week in advance. Clean-up is a breeze, requiring just one skillet and a few bowls, allowing you to enjoy your culinary creations without a mountain of dishes.
This recipe yields four generous Po Boy sandwiches, each guaranteed to leave you feeling satisfied and absolutely full.
For best results, enjoy the sandwiches fresh, as the shrimp can be stored in the refrigerator for up to three days after cooking, though the crispiness of the breading may diminish over time. So, for a truly delightful experience, nothing beats indulging in a freshly made Po Boy sandwich!
Po Boy Sandwich
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Equipment
- 2 small bowls
Ingredients
Fried Shrimp
- 1 pound Shrimp
- 1/4 cup Cornmeal
- 3/4 cup Flour
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Cayenne pepper
- 3/4 tsp Sea salt
- 1 tsp Black pepper
- 1 cup Milk + 1 tbsp lemon juice
- 1 Egg
- 1/4 cup Lard (for frying the shrimp)
Cajun Remoulade
- 2/3 cup Mayonnaise
- 1 tbsp Stone ground mustard
- 1 tsp Horseradish
- 1/2 tsp Worcestershire sauce
- 1 tsp Lemon juice
- 1/2 tsp Cajun seasoning
- 1/4 tsp Smoked paprika
- 1/8 tsp Cayenne pepper
Sandwich Ingredients
- 4 Hoagie Buns
- 1 cup Shredded lettuce
- 1 Roma tomato, sliced
- Pickle chips
Instructions
- Begin by preparing the cajun remoulade.
- In a medium sized mixing bowl, combine the mayonnaise, stone ground mustard, horseradish, worcestershire sauce, lemon juice, cajun seasoning, smoked paprika, and cayenne pepper. Stir to combine all of the ingredients. Cover and refrigerate until you are ready to assemble the sandwiches.
- In a large cast iron skillet, melt the lard over medium high heat.
- Set up a breading station with 2 bowls. In the first bowl, combine milk with lemon juice and allow to culture for 5 minutes to make the buttermilk. After 5 minutes, whisk in the egg.
- In the second bowl, combine the cornmeal, flour, garlic powder, onion powder, cayenne powder, salt and pepper.
- Once the oil has reached a temperature of 375℉, begin breading the shrimp by dipping them first into the buttermilk/egg mixture and then into the flour mixture.
- Fry the shrimp for 3-5 minutes on each side, or until they are a deep golden brown.
- Once the shrimp are finished cooking, remove them to a paper towel lined plate to drain any excess oil.
- To prepare the sandwiches, place the pickles, lettuce, and tomatoes on top bun.
- Spread several shrimp onto the bottom bun.
- Fold the sandwich together and generously drizzle the sandwich with the cajun remoulade sauce.
- Serve immediately.
Nutrition
