Po’ Boy Recipe

Name: The Camphouse - Diamondhead, MS Po’ Boy Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 loaf Leidenheimer-style French bread (or soft New Orleans French loaf); 12 pieces Cooked sandwich protein (fried shrimp or fried catfish fillets); 2 cups Iceberg lettuce; 1 large Tomato; 12 slices Dill pickle slices; 2 tbs Unsalted butter (optional, for toasting bread); 3 tbs Mayonnaise; 1 tsp Ketchup; 1 tsp Creole or whole-grain mustard; 1 tsp Prepared horseradish; 1 tsp Hot sauce (e.g., Crystal); 1 tsp Paprika (smoked or sweet); 1 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Worcestershire sauce; 0.5 tsp Lemon juice; 0.25 tsp Salt; 0.25 tsp Black pepper

Inspired by The Camphouse - Diamondhead, MS

Time25m

Serves4

lettuce, tomato, pickle, comeback sauce on leidenheimer bread

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Ingredients

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Sandwich components

1 loaf Leidenheimer-style French bread (or soft New Orleans French loaf)

12 pieces Cooked sandwich protein (fried shrimp or fried catfish fillets)

2 cups Iceberg lettuce

1 large Tomato

12 slices Dill pickle slices

2 tbs Unsalted butter (optional, for toasting bread)

Comback sauce

3 tbs Mayonnaise

1 tsp Ketchup

1 tsp Creole or whole-grain mustard

1 tsp Prepared horseradish

1 tsp Hot sauce (e.g., Crystal)

1 tsp Paprika (smoked or sweet)

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Original Worcestershire Sauce

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Prepare comeback sauce

In a medium bowl combine mayonnaise, ketchup, mustard, prepared horseradish, hot sauce, paprika, garlic powder, onion powder, Worcestershire sauce, lemon juice, salt, and black pepper.

Whisk thoroughly until smooth and homogenous. Taste and adjust seasoning—add more hot sauce for heat, more lemon for brightness, or a pinch more salt if needed.

Cover and refrigerate at least 15 minutes to let flavors meld. Sauce will keep in refrigerator up to 5 days in an airtight container.

Prepare produce and bread

Rinse and dry lettuce. Shred or thinly slice iceberg to yield about 2 cups loosely packed. Place in a bowl, pat dry with paper towels if needed.

Wash tomato and slice into 1/4-inch rounds. If very large, cut rounds in half to fit the loaf.

If using whole pickles, slice into 12 uniform slices.

Cut the Leidenheimer bread loaf horizontally, leaving a hinge if desired. If you prefer toasted bread, spread softened butter evenly on cut sides and toast under a broiler or in a skillet over medium heat until golden, about 2–3 minutes per side—watch carefully to avoid burning.

Assemble sandwich

Generously spread comeback sauce on both cut faces of the bread—use about 1–2 tablespoons per face depending on preference.

Place the cooked protein (fried shrimp or fried catfish) evenly along the bottom half of the bread. Aim for 6 pieces per sandwich half if making two sandwiches from one loaf, or use all protein for a large sandwich for 4 servings.

Layer tomato slices over the protein, then add pickle slices on top of the tomato.

Top with shredded lettuce, pressing lightly so the sandwich holds together. If desired, add an extra drizzle of comeback sauce over the lettuce.

Close the sandwich, cut into portions (typically 4 generous portions from one loaf), and serve immediately.