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Po Boys recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Cajun Corner - Uptown OKC›Po Boys Recipe

Po Boys Recipe

Name: Cajun Corner - Uptown OKCs Po Boys Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Vegetable oil; 2 tbs Cajun seasoning; 1 lb Shrimp, peeled and deveined; 1 cup Buttermilk; 1 tbs Hot sauce; 0.5 cup Cornmeal; 0.5 cup All-purpose flour; 0.5 cup Mayonnaise; 1 tbs Dijon mustard; 1 tsp Horseradish; 0.5 tsp Paprika; 1 tsp Garlic, minced; 2 tsp Lemon juice; 0.5 tsp Hot sauce; 4 pieces French bread or sub rolls; 1 cup Lettuce, shredded; 1 large Tomato, sliced; 0.5 cup Pickles, sliced

Inspired by Cajun Corner - Uptown OKC

Time1h

Serves4

Cajun-inspired sandwiches served on fresh bread.

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Ingredients

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General Ingredients

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup Tuscany sunflower oil

2 tbs Cajun seasoning

Fried Protein

1 lb Shrimp, peeled and deveined

1 cup Buttermilk

1 tbs Hot sauce

1/2 cup Cornmeal

1/2 cup 00 bread flour

Remoulade Sauce

1/2 cup Mayonnaise

1 tbs Dijon mustard

1 tsp Horseradish

1/2 tsp Watkins paprika

1 tsp Garlic, minced

2 tsp ReaLemon lemon juice

1/2 tsp Hot sauce

Sandwich Assembly

4 pieces French bread or sub rolls

1 cup Lettuce, shredded

1 large Tomato, sliced

1/2 cup Pickles, sliced

Method

Prepare the Remoulade Sauce

Mix ingredients

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon sweet relish, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 clove garlic (minced), and salt and pepper to taste. Stir until smooth and well combined.

Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Fried Shrimp

Season the shrimp

In a medium bowl, season 1 pound of peeled and deveined shrimp with Cajun seasoning, salt, and pepper. Toss to coat evenly.

In a shallow bowl, whisk together 1 cup cornmeal and 1/2 cup all-purpose flour. In another bowl, beat 2 eggs with 2 tablespoons of water.

Dip each shrimp into the egg wash, then dredge in the cornmeal-flour mixture, ensuring they are well coated. Place coated shrimp on a plate.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pan.

Remove shrimp with a slotted spoon and drain on paper towels.

Assemble the Po Boys

Slice 4 French rolls or hoagie buns lengthwise, without cutting all the way through. Lightly toast if desired.

Spread a generous amount of remoulade sauce on both sides of each roll.

Layer shredded lettuce, sliced tomatoes, and pickles onto the bottom half of each roll.

Pile fried shrimp on top of the vegetables, then close the sandwich.

Serve immediately with lemon wedges and extra hot sauce if desired.