Top Rated Po'Boy Recipes

At Café Adelaide and the Swizzle Stick Bar, Chef Chris Lusk stuffs a French baguette with a roast chicken thigh confit, tomatoes, and pickles to create his interpretation of this classic Louisiana-style sub sandwich. 
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5
Grilled Shrimp
This award-winning recipe from Executive Chef Brian Katz was named the “Best Shrimp Po'Boy” during the 2010 Po-Boy Festival. You can try it at Ralph Brennan’s Red Fish Grill in New Orleans or make it at home for a taste of the South. — Yasmin Fahr
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5
Barbecue Shrimp Po'Boy
Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness. Click here to see Mardi Gras: The Feast Before the Fast.
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4.5
fried oyster po' boy
What can I say? Fried oysters rock. And in this sandwich, they're the star, featured simply in a fresh baguette with a spicy Cajun mayo, a little lettuce, and sliced tomato.
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4.1
Pretzel Crisps
Add one or two slices of tomato to each Pretzel Crisp. Top with a dollop of remoulade. Place a shrimp on top, another small dollop of remoulade and garnish with chopped chives. For more Pretzel Pairings, click here! 
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4
Chef Giuseppe Tentori's New Orleans style Po'Boy Sliders come with a kick of kimchi and crunchy peanuts. These will be at Zac Brown's Southern Ground Music Festival in Nashville, TN. 
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4
Recreate this New Orleans classic with Atlanta's Empire State South's recipe. Paired with spicy remoulade and jalapenos, this fried shrimp and French bread sandwich is both filling and flavorful.  Click here to see 24 Southern Dishes That You Need to Know How to Make  
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3.333335
Oyster Po'Boy
Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce. Freshly shucked oysters are best of course (use whatever is most local to your area to maximize freshness), but you can also purchase pre-shucked oysters in the seafood section of the grocery store if you don't want to go to the trouble of shucking your own oysters. See all oyster recipes. Click here to see How to Make the Ultimate Po'Boy.
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3
Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.  Click here to see 10 Classic Summer Sandwich Recipes
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2.666665