R.c. Po-boy Special Recipe

Choose protein

Select one protein for the half po-boy: shrimp, oysters, catfish strips, or crawfish tails. Pat the seafood dry with paper towels. If using catfish, cut into 1/2–3/4-inch strips; if using shrimp, leave whole or butterfly larger shrimp; oysters should be drained well; crawfish tails should be thawed and drained.

Season and marinate

Place the chosen seafood in a bowl. Pour buttermilk over it and add 1/4 tsp of the Cajun seasoning. Toss to coat and let rest 10 minutes. This tenderizes and helps the coating adhere.

Prepare coating

In a shallow dish, combine all-purpose flour (3 tbs), cornmeal (3 tbs), remaining 1.25 tsp Cajun seasoning, 0.75 tsp salt, and 0.5 tsp black pepper. Mix thoroughly so the cornmeal is evenly distributed.

Heat oil

Pour about 1 cup (or enough to reach 1–1.5 inches deep in a small skillet) of vegetable oil into a heavy skillet or saucepan. Heat over medium-high until oil registers 350–365°F (175–185°C) or a small pinch of coating sizzles and browns within 10–15 seconds.

Dredge and fry

Working in a single layer, remove seafood from buttermilk, let excess drip, then dredge in the flour-cornmeal mixture, pressing to adhere. Fry in batches so as not to overcrowd: cook shrimp 1.5–2 minutes per side until golden and just cooked through; oysters 1.5–2 minutes until puffy and golden; catfish strips 2.5–3 minutes per side until crispy and cooked through; crawfish tails 1–1.5 minutes to crisp. Use a slotted spoon to transfer fried pieces to a wire rack or paper towel-lined plate to drain. Season immediately with a light sprinkle (about 1/8 tsp) of salt if desired.

Toast roll and assemble

Brush the cut sides of the hoagie roll with melted butter and toast lightly in a skillet or under a broiler until golden (about 1–2 minutes). Spread remoulade sauce on the bottom half (about 1 tbs) and a light smear on the top half. Layer shredded lettuce (0.25 cup), tomato slices, and pickles on the bottom. Add the fried seafood (all pieces) to fill the half roll. Close the sandwich, cut in half if desired, and serve hot.

Prepare vegetables and sausage

Dice 1/4 small onion, 1/4 green bell pepper, and 1/2 celery stalk. Slice 50 g andouille sausage. Mince 1 clove garlic. If using fresh okra, slice about 30 g; otherwise have file powder on hand.

Make quick roux

In a small saucepan over medium heat, add 2 tbs vegetable oil. Stir in 2 tbs flour and cook, stirring constantly, until the roux reaches a medium-brown color, about 4–6 minutes. Watch closely to prevent burning; lower heat if necessary.

Sauté aromatics

Add the diced onion, bell pepper, and celery to the roux. Cook, stirring, until softened, 3–4 minutes. Add the minced garlic and sliced andouille and cook another 1 minute until fragrant.

Simmer gumbo

Stir in 1 cup chicken stock and 1 tsp tomato paste, scraping any brown bits from the pan. Add the okra (or 1 tsp file powder later), 0.75 tsp Cajun seasoning, bay leaf, 1 tsp hot sauce, 0.25 tsp salt and 0.25 tsp pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and slightly thicken.

Finish with seafood

Add the small shrimp and simmer 2–3 minutes until they turn pink and are cooked through. If using file powder instead of okra, remove from heat and stir in file powder (1/4–1/2 tsp) just before serving to avoid over-thickening.

Plate the gumbo

Ladle gumbo into a cup or small bowl. Spoon about 1/4 cup cooked white rice into the center as a garnish. Remove the bay leaf. Taste and adjust seasoning with a dash more salt, pepper, or hot sauce as needed.

Fill a 12 oz cup with iced tea or your chosen fountain beverage. Add ice if desired and garnish with a lemon wedge. Serve chilled alongside the po-boy and gumbo.