Teresa's Recipes
Classic Po' Boy Sandwich
Experience the rich culinary tradition of New Orleans with this Classic Po' Boy Sandwich, a mouthwatering tribute to the vibrant flavors of Louisiana. Whether you choose crispy fried shrimp or tender roast beef, each bite is a delightful explosion of textures and tastes, all nestled within a crusty French bread roll. Topped with fresh, crisp lettuce, juicy tomatoes, and tangy pickles, and drizzled with a zesty remoulade sauce, this sandwich is not just a meal; it's a celebration of heritage and comfort food. The Po' Boy, with its roots in the working-class neighborhoods of the Great Depression, embodies the spirit of resilience and creativity, transforming simple ingredients into a beloved staple that warms the heart and soul.
Ingredients
- 1 pound, peeled and deveined shrimp or sliced roast beef Shrimp or roast beef
- 4 rolls, preferably crusty French or New Orleans-style French bread rolls
- for frying, about 2 cups Vegetable oil
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup, shredded Lettuce
- 1 large, sliced Tomato
- 1/2 cup, sliced Pickles
- 1 cup Remoulade sauce
Dietary Notes
- Servings: 4
- Dish Type: Sandwich
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 500
- Fat: 30g
- Carbs: 45g
- Protein: 20g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Prepare the remoulade sauce by combining 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of lemon juice, 1 tablespoon of Worcestershire sauce, 1 teaspoon of hot sauce, and a pinch of salt and pepper in a bowl. Mix well and refrigerate until ready to use.
- In a shallow dish, mix together the cornmeal, flour, Cajun seasoning, salt, and black pepper until well combined.
- Dredge the shrimp or slices of roast beef in the cornmeal mixture, pressing lightly to ensure even coating.
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering, ensuring enough oil to submerge the shrimp or beef halfway.
- Carefully add the shrimp to the skillet and fry until golden brown and crispy, about 2-3 minutes per side. If using roast beef, cook for about 4-5 minutes per side until crispy. Monitor closely to avoid burning.
- Remove the fried shrimp or beef from the skillet and drain on paper towels to absorb excess oil.
- Slice the French bread rolls in half lengthwise and spread a generous amount of remoulade sauce on the cut sides.
- Layer the bottom halves of the rolls with shredded lettuce, tomato slices, pickles, and the crispy fried shrimp or roast beef.
- Top with the other halves of the rolls, press gently to secure, and serve immediately while hot and crispy.
Tips
- For an extra kick, add some sliced jalapeños or a dash of cayenne pepper to the remoulade sauce.
- Feel free to experiment with other fillings such as fried oysters or even a veggie version with fried green tomatoes.