Dat Atchafalaya Poboy Combo Recipe

Prep seafood and bread

Pat shrimp dry with paper towels. If shrimp are large, cut in half lengthwise. Drain oysters well by placing them in a fine sieve over a bowl and gently pressing out excess liquid. Cut each French loaf in half lengthwise (but not all the way through if you prefer hinged) and hollow slightly to make room for filling. Keep bread at room temperature.

Make dredging station

In a shallow bowl, whisk together buttermilk and eggs. In a wide plate or shallow baking dish, combine all-purpose flour, cornmeal, Creole seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Stir to evenly distribute seasonings.

Bread the seafood

Working in batches to avoid crowding, dip shrimp quickly into the buttermilk-egg mixture, then dredge thoroughly in the seasoned flour-cornmeal mixture. For oysters, either toss gently in the flour mixture or dip in buttermilk then dredge, depending on how thick a crust you prefer.

Heat oil and fry

Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2–3 inches and heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily. Fry shrimp in small batches for about 2–3 minutes until golden and cooked through; remove with a slotted spoon to a wire rack set over a sheet pan. Fry oysters 2–3 minutes until golden and edge-crisp. Keep fried seafood warm in a low oven (200°F / 95°C) while finishing remaining batches.

Make simple poboy dressing

In a small bowl, combine mayonnaise, Creole or whole-grain mustard, prepared horseradish (if using), and lemon juice. Taste and adjust salt or hotness. This is the spread for the loaf.

Assemble poboys

Split each loaf, spread a generous layer of the dressing on both cut sides. Layer shredded cabbage and thinly sliced red onion on the bottom piece, then add a portion of fried shrimp and oysters. Top with pickled dill slices and parsley. Close sandwich, press gently, and slice in half if desired.

While seafood fries, toss shredded cabbage and sliced red onion with white vinegar, sugar, and 1/4 teaspoon salt. Let sit 10–15 minutes to slightly pickle and soften. Drain any excess liquid before placing slaw on sandwiches so it doesn't sog the bread.

Prepare fries

If frying: heat 2 cups oil in a heavy pot to 350°F (175°C). Pat potato fries dry, fry in batches 3–5 minutes until golden and crisp. Drain on paper towels, immediately toss with 1 teaspoon Cajun seasoning and a pinch of salt. If roasting: toss fries with 2–3 tbs oil and Cajun seasoning, spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp.

Make remoulade

Whisk together 1/2 cup mayonnaise, 1 tbs ketchup, 1/2 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, chopped green onions, and hot sauce. Taste and adjust seasoning. Chill until serving.

Plate each poboy with a portion of Cajun fries and a small ramekin of remoulade. Garnish with lemon wedges and sprinkle chopped parsley over the sandwich or fries. Serve immediately so the bread remains slightly crisp and the seafood stays hot.