If you visit Louisiana, you have to try a po'boy sandwich. This traditional Louisiana sandwich could be eaten with roast beef or some fried seafood, such as shrimp or crawfish. With the delicious French bread, you have to ask for your sandwich well 'dressed.'
This recipe is courtesy of Claw Daddy's.
In New Orleans, you will be asked if you would like your po'boy “dressed.” That means lettuce, tomato, pickles, and usually Blue Plate mayonnaise on your sandwich.
- 1 Pound 31-35 count shrimp, peeled and deveined, or fresh crawfish tails
- 1 Cup buttermilk
- 1/2 Cup Crystal Hot Sauce
- 4 Cups all purpose flour or Wondra Flour
- 1 Tablespoon salt
- 2 Teaspoons black pepper, ground fine
- 1 1/2 Tablespoon Cracklin's Spice Mix or Cajun seasoning
- 4 loaves Leidenheimer French Bread
- 1/2 Cup remoulade sauce
- 1 small head of iceberg lettuce, shredded
- 8 tomato slices
- 12 pickle slices
Marinate the shrimp or crawfish tails in the buttermilk and hot sauce for at least one hour.
Mix up the seasonings with the flour.
Preheat a deep fryer to 350 degrees.
Take the shrimp or crawfish out of the marinade keeping some of the marinade on them and toss in the seasoned flour well.
Fry for 1-2 minutes or until they are as crispy as you like.
They should be golden brown in color.
Toast your French bread loaves whole and when hot, slice into one side of the loaf and open it up.
First, smear some remoulade onto the bottom of the bread.
Next, add the crispy shrimp or crawfish, about 8-10 shrimp or 20-25 crawfish tails.
Next, dress the po'boy with lettuce, tomato and pickles.
Close the sandwich the best you can and enjoy!