Po'boys Recipe
Over-stuffed and served with creole aioli, lettuce, tomato, onion, pickles and chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Po'Boy Sandwich
For the Creole Aioli
Method
For the Po'Boy Sandwich
- 1
Prepare the Shrimp or Oysters
In a large bowl, combine the all-purpose flour, cornmeal, salt, black pepper, and cayenne pepper. Mix well.
- 2
Coat the Seafood
Dip the shrimp or oysters in buttermilk, then dredge them in the flour mixture until fully coated.
- 3
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 4
Fry the Seafood
Carefully add the coated shrimp or oysters to the hot oil in batches. Fry for about 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Assemble the Sandwiches
Slice the French bread loaves in half. Spread a generous amount of the creole aioli on both sides of the bread. Layer with fried shrimp or oysters, shredded lettuce, sliced tomato, sliced onion, and pickles.
- 6
Serve with Chips
Serve the Po'Boy sandwiches with a side of chips for a complete meal.
For the Creole Aioli
- 7
Mix the Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, Cajun seasoning, and hot sauce. Stir until well combined.
- 8
Chill the Aioli
Cover and refrigerate the aioli for at least 30 minutes to let the flavors meld together.