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+ servings
Po' Boy
Prep Time
30 mins
Cook Time
15 mins
Rest Time
1 hr
Total Time
45 mins

The po' boy is a typical Louisiana fried seafood (or roast beef) sandwich. It is served in a baguette bread from New Orleans derived from the French baguette.

Course: Main Course
Cuisine: American
Servings: 3 people
Author: Renards Gourmets
  • lb large shrimp , shelled and deveined
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon white pepper (or black pepper)
  • ¾ teaspoon salt
  • ½ cup buttermilk
  • 2 eggs
  • 1 French baguette (8-inch (20 cm) individual size or large-size cut in 3)
  • 3 oz. white cabbage , shredded (or lettuce, cut into pieces)
  • 2 tomatoes , sliced
  • Vegetable oil (for frying)
For the remoulade sauce
  • 1 cup mayonnaise
  • 2 cloves garlic chopped
  • ½ lemon , freshly squeezed
  • teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 2 tablespoons relish
  • 1 scallion , finely chopped
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Cajun seasoning (blend of paprika, oregano, thyme, chili pepper, garlic, salt and pepper)
For the sandwich
  • 2 tablespoons butter
  • 1 clove garlic , chopped
  1. Add a large volume of oil into a deep skillet and heat to 350 F (175 C).

  2. In a large salad bowl, mix the cornmeal, flour, fresh garlic, garlic and onion powders, Cayenne pepper, salt and pepper together.
  3. In another bowl, mix the buttermilk and eggs.
  4. Dip the shrimps in the buttermilk and egg mixture, then lightly in the flour and cornmeal mixture.
  5. Deep fry the shrimp in hot oil until very slightly brown and crisp.
  6. Remove the shrimp from the oil with a slotted spoon and place on a baking rack to keep them crispy.
Remoulade sauce
  1. In a large bowl, combine the squeezed lemon juice, mayonnaise, garlic, relish, scallion, mustard, hot sauce, Worcestershire sauce, salt and Cajun seasoning.
  2. Cover the bowl with plastic wrap and reserve the sauce in the fridge for one hour.
  1. Place the bread in the oven and lightly toast.
  2. Meanwhile, mix the garlic and butter, and heat in the pan for about 1 minute.
  3. Cut the 3 pieces of bread in 2 and spread the garlic butter.
  4. Spread generous the remoulade sauce on both slices of each bread.
  5. Place a few slices of tomato and some cabbage (or lettuce).
  6. Finally add the shrimp and serve.