What’s a Po Boy?
Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce. But the bread is the real star in a po boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. Without good bread, a po boy is pretty po'.
The Best Shrimp Sandwich
Shrimp po boys are served everywhere in Louisiana, but you can also do the same things with crawfish tails, catfish fillets or oysters—all are common in the Sportsman’s Paradise. Most are fried, but I’ve seen grilled seafood occasionally. A word on the peanut oil: It is a very common cooking oil in Louisiana, and adds a flavor that will make your shrimp taste more of the Bayou. Personally, if I could not get peanut oil, I’d use lard. But that’s just me. Any vegetable oil will work just fine.
1/4 cup mustard, preferably Creole mustard 1 1/4 cups mayonnaise 2 teaspoons prepared horseradish 1 teaspoon pickle juice or vinegar 1 teaspoon hot sauce (such as Crystal or Tabasco) 1 large clove garlic, minced and smashed 1 tablespoon sweet paprika 1 to 2 teaspoons Cajun seasoning
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve at once with hot sauce and a beer. Did you love this recipe? Give us some stars below!
